Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (such as cod or tilapia), cut into strips; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3/4 cup cold sparkling water; Vegetable oil, for frying; 8 small corn tortillas; 2 cups shredded green cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup mayonnaise; 2 tablespoons fresh lime juice; 1 teaspoon honey

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Hey y’all! If you’re craving a meal that’s bursting with fresh flavors, a satisfying crunch, and just the right tang, these Crispy Fish Tacos with Cilantro Lime Slaw are your new go-to. They’re perfect for busy weeknights, casual gatherings, or whenever you want to treat yourself to some coastal comfort food at home. Let’s get cooking!

Why You’ll Love This Crispy Fish Tacos with Cilantro Lime Slaw Recipe

Ultra-crispy fish paired with a zesty, refreshing slaw for the ultimate texture combo.

Easy to prepare in under 40 minutes, making it ideal for quick weeknight dinners.
The bright cilantro lime slaw adds a punch of flavor and crunch in every bite.
Customizable with your favorite toppings and perfect for feeding a crowd.

Light, fresh, and satisfying—no heavy or greasy aftertaste!

Ingredients for Crispy Fish Tacos with Cilantro Lime Slaw

For the Crispy Fish:

1 lb white fish fillets (such as cod, tilapia, or haddock)
1 cup all-purpose flour

2 large eggs
1 cup panko breadcrumbs
1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Vegetable oil for frying (about 1/2 cup)

For the Cilantro Lime Slaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage

1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup mayonnaise

2 tablespoons sour cream
Juice and zest of 1 lime
1 teaspoon honey

1/2 teaspoon salt
1/4 teaspoon black pepper

To Assemble:

8 small corn or flour tortillas

Fresh lime wedges
Optional: sliced avocado, hot sauce, extra cilantro

How to Make Crispy Fish Tacos with Cilantro Lime Slaw

Step 1: Prep the Fish

Pat the fish fillets dry and slice them into 1-inch wide strips. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, garlic powder, salt, and pepper. Dredge each piece of fish in flour, dip in egg, then coat with the seasoned panko.

Step 2: Fry the Fish

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry the fish strips in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on a wire rack or paper towels.

Step 3: Make the Cilantro Lime Slaw

In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, honey, salt, and black pepper. Add both types of cabbage, cilantro, and green onions. Toss until evenly coated. Chill in the refrigerator until ready to serve.

Crispy Fish Tacos with Cilantro Lime Slaw

Step 4: Warm the Tortillas

Warm tortillas in a dry skillet or on a grill for 30 seconds per side until pliable and lightly charred.

Step 5: Assemble the Crispy Fish Tacos with Cilantro Lime Slaw

Top each tortilla with a generous spoonful of slaw, add a couple of crispy fish pieces, and finish with a squeeze of lime, avocado slices, and your favorite hot sauce. Serve immediately and enjoy!

Notes for Making the Best Crispy Fish Tacos with Cilantro Lime Slaw

For extra crunch, double-dip the fish strips in egg and panko. Learn more about breading techniques here.
Use a mandoline slicer for super-thin cabbage shreds for the slaw.

For a gluten-free option, use gluten-free panko and tortillas (learn more).

Variations on Crispy Fish Tacos with Cilantro Lime Slaw

Baja-Style: Add a drizzle of creamy chipotle sauce and shredded lettuce.
Blackened Fish: Swap the breading for blackening seasoning, and pan-sear the fish for a smoky flavor.

Grilled Fish: Grill the fish fillets instead of frying for a lighter, summery vibe.

Required Equipment

Large skillet (or deep fryer)
Mixing bowls

Sharp knife and cutting board
Measuring cups and spoons
Wire rack or paper towels for draining

Spatula or tongs

Storage Instructions for Crispy Fish Tacos with Cilantro Lime Slaw

Store leftover crispy fish in an airtight container in the refrigerator for up to 2 days. To re-crisp, heat in a 375°F (190°C) oven for 8-10 minutes. Store slaw separately in a sealed container for up to 2 days. Assemble tacos just before serving for best texture.

Suggested Pairings/Serving Recommendations

Serve with Mexican street corn (elote) or a fresh mango salsa on the side.

Pair with a cold Mexican lager, sparkling water with lime, or a tart margarita.
For a heartier meal, add black beans and rice or chipotle sweet potatoes.

Pro Tips for Perfect Crispy Fish Tacos with Cilantro Lime Slaw

Always pat your fish dry before breading for maximum crispiness (see more fish tips).

Don’t overcrowd the skillet when frying—work in batches for an even golden crust.
Toss the slaw just before serving so it stays super crunchy.

FAQ: Crispy Fish Tacos with Cilantro Lime Slaw

Can I make these tacos in advance?: It’s best to fry the fish and prep the slaw fresh, but you can bread the fish and store it in the fridge a few hours ahead of time.
What kind of fish works best for crispy fish tacos?: Any firm, mild white fish like cod, tilapia, or haddock is a great choice for crispy fish tacos.
Can I bake the fish instead of frying?: Yes! Bake the breaded fish at 425°F (220°C) for about 12-15 minutes, flipping halfway through until golden and cooked through.

Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Serves: 4 (about 8 tacos)

Crispy Fish Tacos with Cilantro Lime Slaw

Why You’ll Love This Crispy Fish Tacos with Cilantro Lime Slaw Recipe