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panko crusted fish tacos topped with fresh cabbage slaw and lime

Crispy Fish Tacos with Cilantro Lime Slaw

Crispy fish tacos made with golden panko-coated white fish, warm corn tortillas, and a fresh cilantro lime slaw for a quick, flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Mexican-Inspired
Calories:
Ingredients Method

Ingredients
  

  • For the Fish
  • 1 lb white fish cod or tilapia, cut into strips
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 8 small corn tortillas
  • For the Cilantro Lime Slaw
  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup chopped cilantro
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • Salt and pepper to taste

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Keep raw fish separate from ready-to-eat foods and refrigerate perishable items promptly.
  3. Prepare the Slaw
  4. In a bowl, combine cabbage, carrots, and cilantro.
  5. In a separate bowl, whisk mayonnaise, lime juice, honey, salt, and pepper.
  6. Pour dressing over the vegetables, mix well, and refrigerate until serving.
  7. Coat the Fish
  8. Pat fish dry with paper towels.
  9. Season with paprika, cumin, salt, and pepper.
  10. Dredge fish lightly in flour, dip in beaten eggs, then coat with panko, pressing gently to help it adhere.
  11. Fry the Fish
  12. Heat oil to 350–375°F (175–190°C).
  13. Fry fish strips for 3–4 minutes per side, or until golden and crisp.
  14. Ensure the internal temperature reaches 145°F (63°C) before serving.
  15. Transfer to a wire rack or paper towels to drain.
  16. Warm the Tortillas
  17. Heat tortillas in a dry skillet or microwave until soft and pliable.
  18. Assemble the Tacos
  19. Add crispy fish to each tortilla and top with chilled slaw.
  20. Garnish and Serve
  21. Add lime wedges, cilantro, avocado, or pickled onions if desired. Serve immediately.