Crispy Fish Tacos Red Slaw (Printable)
Golden fish fillets paired with red cabbage slaw and zesty crema on warm tortillas.
# What You’ll Need:
→ Crispy Fish
01 - 1.1 lb white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Vegetable oil, for frying (about ½ inch deep)
→ Red Cabbage Slaw
10 - 2 cups finely shredded red cabbage
11 - 1 small carrot, julienned
12 - ¼ cup thinly sliced red onion
13 - ¼ cup chopped fresh cilantro
14 - 2 tbsp fresh lime juice
15 - 1 tbsp olive oil
16 - 1 tsp honey
17 - Salt and black pepper, to taste
→ Crema
18 - ½ cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp fresh lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt, to taste
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra fresh cilantro, for garnish
# How to Prepare:
01 - Combine cabbage, carrot, red onion, and cilantro in a large bowl. In a separate small bowl, whisk lime juice, olive oil, honey, salt, and pepper. Pour dressing over vegetables, toss thoroughly, and set aside.
02 - Mix sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce if using, and salt in a small bowl until smooth. Refrigerate until needed.
03 - Place flour in one shallow dish, beaten eggs in a second, and panko combined with smoked paprika, garlic powder, salt, and pepper in a third.
04 - Dredge each fish strip first in flour, then dip in egg, and finally press into panko mixture until fully coated.
05 - Heat vegetable oil to about ½ inch deep in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Place crispy fish pieces on warmed tortillas, top generously with red cabbage slaw, drizzle with crema, garnish with cilantro, and serve with lime wedges.
# Expert Advice:
01 -
- The fish gets impossibly crispy on the outside while staying tender inside, with minimal effort.
- Everything comes together in under 40 minutes, perfect for when you want restaurant-quality food on a weeknight.
- The bright lime and cilantro keep things light and fresh, never heavy or greasy.
02 -
- Don't skip the paper towels—draining the fried fish immediately keeps it crispy instead of steaming itself soggy.
- If your oil isn't hot enough, the coating will absorb oil and turn greasy instead of crispy, so let it heat properly before you start.
- The slaw actually gets better if it sits for 5–10 minutes; the acid in the lime softens the cabbage slightly and helps flavors meld.
03 -
- Double-coat any thin pieces of fish—dredge, egg, panko, then do the egg and panko again for extra crunch.
- Make the crema and slaw ahead of time; they're even better when flavors have had time to settle, and you'll have less to do when friends arrive.