Crispy Fish Tacos Cabbage (Printable)
Golden crispy fish with fresh red cabbage slaw, zesty crema, and warm tortillas for a flavorful meal.
# What You Need:
→ Crispy Fish
01 - 1.1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Vegetable oil, for frying
→ Red Cabbage Slaw
10 - 2 cups red cabbage, finely shredded
11 - 1 small carrot, julienned
12 - 1/4 cup red onion, thinly sliced
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1 tsp honey
17 - Salt and black pepper, to taste
→ Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp 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 cilantro, for garnish
# Steps:
01 - Combine cabbage, carrot, red onion, and cilantro in a large bowl. Whisk together lime juice, olive oil, honey, salt, and pepper in a separate bowl, then pour over the vegetables. Toss well and set aside.
02 - In a small bowl, blend sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce if using, and salt until smooth. Refrigerate until needed.
03 - Arrange 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 coat thoroughly with the panko mixture.
05 - Heat 0.4 to 0.8 inches of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.
06 - Place several pieces of crispy fish on each warmed tortilla. Top with a generous portion of cabbage slaw and drizzle with crema. Garnish with cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The panko crust stays shatteringly crisp even after you pile on the slaw and crema.
- Its bright and filling without that heavy, greasy feeling some fried foods leave behind.
- You can prep the slaw and crema ahead, so dinner comes together in minutes once the fish hits the pan.
02 -
- Dont skip patting the fish dry before breading or the coating will slide right off in the oil.
- Keep the oil at a steady medium-high heat, if it gets too hot the panko burns before the fish cooks through, too cool and the crust turns greasy.
- Make the slaw at least 10 minutes ahead so the cabbage has time to soften and soak up the lime dressing.
03 -
- Fry a small piece of bread first to test the oil temperature, it should sizzle and turn golden in about 30 seconds.
- Double the crema recipe and keep extra in the fridge, it transforms leftover roasted vegetables and grain bowls all week long.
- If baking instead of frying, brush the breaded fish lightly with oil before it goes in the oven so the panko crisps up properly.