Crispy Fish Tacos Cabbage (Printable)
Crispy fish fillets and zesty cabbage slaw combine with warm tortillas for a fresh, flavorful dish.
# What You’ll Need:
→ For the Fish
01 - 1.1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
02 - 3/4 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Vegetable oil, for frying (approximately 1 cup)
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1/2 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp fresh lime juice
16 - 1 tsp honey
17 - Salt and pepper, to taste
→ For Assembly
18 - 8 small corn or flour tortillas, warmed
19 - Fresh lime wedges, for serving
20 - Extra chopped cilantro, for garnish
# How-to Steps:
01 - Combine green and red cabbage, grated carrot, and cilantro in a large mixing bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss thoroughly. Refrigerate until ready to serve.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with paprika, garlic powder, salt, and pepper in the third.
03 - Dredge fish strips in flour, shaking off excess. Dip into beaten egg, then press firmly into panko mixture to coat evenly. Place breaded fish on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
05 - Place crispy fish strips on warmed tortillas. Top generously with cabbage slaw. Garnish with additional cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The combination of crispy fish and tangy slaw creates layers of texture and flavor in every bite
- These tacos come together in under 40 minutes but taste like something from a beachside cantina
02 -
- Don't overcrowd the pan when frying—the fish will steam instead of crisp up and you'll lose that perfect crunch
- Let the fried fish rest on paper towels for just a minute before assembling, otherwise the steam will make the coating soggy
03 -
- Pat your fish strips completely dry before breading—any moisture will prevent the coating from sticking properly
- Let the breaded fish rest on a wire rack for 10 minutes before frying to help the coating set and reduce falling off during cooking