These easy crispy fish tacos are packed with flavor! The crunchy fish pairs perfectly with the fresh cilantro lime slaw, making every bite a fun experience.
Honestly, who doesn’t love the crunch of a good taco? I like to add a little extra lime juice on top for that zesty kick. Perfect for taco night or any day you want a treat! 🌮
Key Ingredients & Substitutions
White Fish: Cod, tilapia, and haddock are great choices for these tacos. They’re mild and cook well. If you prefer a firmer texture, try using halibut or even shrimp for a twist!
Panko Breadcrumbs: Panko gives a crispy texture that’s irresistible! If you can’t find panko, regular breadcrumbs will work, though the texture won’t be as light. You can even crush some cornflakes for a unique crunch.
Cabbage: Green and purple cabbage offer a nice color and crunch. You can substitute with bagged coleslaw mix if you’re short on time. Alternatively, kale or even shredded Brussels sprouts can work in a pinch!
Mayonnaise: This adds creaminess to the slaw. If you’re looking for a lighter option, Greek yogurt makes a fantastic substitute packed with protein and tang.
How Do You Get the Fish Extra Crispy?
The secret to crispy fish lies in the breading process and the oil temperature. Follow these tips for the best results:
- Make sure your fish is dry before breading for better adhesion.
- Coat the fish in flour first. It creates a base for the eggs to stick, enhancing crispiness.
- Heat the oil until it’s hot enough that a small crumb sizzles right away. This ensures the fish cooks quickly, creating a crispy exterior.
- Fry in small batches. Overcrowding the pan reduces the oil’s heat, leading to soggy fish.
Letting the cooked fish drain on paper towels helps keep it crisp! Enjoy your cooking adventure! 🌮
Easy Crispy Fish Tacos With Fresh Cilantro Lime Slaw
Ingredients You’ll Need:
For the Crispy Fish:
- 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into strips
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/3 cup mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp honey or sugar
- Salt and pepper, to taste
For Assembly:
- 8 small flour or corn tortillas
- Lime wedges (optional)
- Hot sauce or creamy dressing (optional)
How Much Time Will You Need?
This recipe takes approximately 30 minutes to prepare and cook. You’ll spend around 15 minutes getting everything ready, then about 15 minutes to fry the fish and assemble your delicious tacos. Perfect for a quick dinner or an entertaining feast!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, combine the shredded green and purple cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, fresh lime juice, honey, salt, and pepper until smooth. Pour this dressing over the vegetables and toss everything together until well coated. Set the slaw in the refrigerator to chill while you prepare the fish.
2. Prepare the Breading Stations:
Get three shallow bowls ready for breading the fish. In the first bowl, mix together the flour, paprika, garlic powder, salt, and black pepper. In the second bowl, beat the eggs until they are well mixed. Leave the third bowl empty for the panko breadcrumbs, which will provide the crispy coating.
3. Bread the Fish:
Take each fish strip and first dip it into the flour mixture, making sure to shake off any excess. Next, dunk it into the beaten eggs to coat it evenly. Finally, roll the fish strip in panko breadcrumbs until nicely covered. Place the breaded strips on a plate while you get ready to fry them.
4. Cook the Fish:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To know when the oil is hot enough, drop in a small piece of breadcrumb; it should sizzle immediately. Carefully fry the fish strips in batches, making sure not to overcrowd the pan. Cook each strip for about 3-4 minutes per side, or until they are golden brown and cooked through. Once done, transfer them to a plate lined with paper towels to absorb excess oil.
5. Warm the Tortillas:
While the fish is cooking, warm the tortillas. Place them in a dry skillet over medium heat and cook for about 30 seconds on each side until they are soft and slightly toasted. Keep them warm by covering them with a clean kitchen towel.
6. Assemble the Tacos:
Now it’s time to put everything together! Place a few crispy fish strips onto each tortilla. Top them generously with the refreshing cilantro lime slaw. If you like a little kick, drizzle on some hot sauce or your favorite creamy dressing. Serve immediately with lime wedges on the side for an extra burst of flavor!
Enjoy your flavorful and crunchy fish tacos with fresh, tangy cilantro lime slaw!
FAQ About Easy Crispy Fish Tacos
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just make sure to fully thaw and pat it dry with paper towels before breading. This helps the coating stick better and ensures even cooking.
What Can I Substitute for Mayonnaise in the Slaw?
If you’re looking for a lighter option, Greek yogurt is a fantastic substitute for mayonnaise. It adds creaminess with fewer calories! You can also use sour cream or avocado for a different flavor twist.
How Do I Store Leftover Tacos?
Leftover fish and slaw can be stored separately in airtight containers in the refrigerator. The fish is best eaten within 2 days, while the slaw can last about 3 days. Reheat the fish in the oven to maintain crispiness and serve it fresh in warm tortillas.
Can I Make the Slaw Ahead of Time?
Absolutely! You can prepare the cilantro lime slaw a day in advance. Just store it in the refrigerator in an airtight container. The flavors will meld beautifully, making it even more delicious!
