Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Fish: 1 lb white fish fillets (cod, tilapia, or mahi-mahi), 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, 1 egg, ½ cup milk, 1 cup panko breadcrumbs, oil for frying; For the Cilantro Lime Slaw: 2 cups shredded cabbage, ¼ cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt, ½ tsp honey; For Serving: 8 small corn or flour tortillas, sliced avocado, lime wedges, sour cream or crema, hot sauce

Description

These Crispy Fish Tacos with Cilantro Lime Slaw are the perfect combination of golden, crunchy fish and a tangy, refreshing slaw. A quick and delicious meal that’s perfect for weeknight dinners or summer gatherings. Customize with your favorite toppings for an irresistible taco feast!

Ingredients

For the Fish: 1 lb white fish fillets (cod, tilapia, or mahi-mahi), 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, 1 egg, ½ cup milk, 1 cup panko breadcrumbs, oil for frying
For the Cilantro Lime Slaw: 2 cups shredded cabbage, ¼ cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt, ½ tsp honey
For Serving: 8 small corn or flour tortillas, sliced avocado, lime wedges, sour cream or crema, hot sauce

Instructions

Pat the fish fillets dry and cut into taco-sized strips. Mix flour, paprika, garlic powder, salt, and pepper in a bowl. Whisk egg and milk in another bowl. Place panko in a third bowl.
Dredge fish in flour, dip in egg mixture, then coat with panko. Press lightly to adhere.
Heat oil in a skillet over medium-high heat. Fry fish in batches for 2-3 minutes per side until golden. Drain on paper towels.
Combine cabbage, cilantro, lime juice, olive oil, salt, and honey in a bowl. Toss well and let sit for 5 minutes.
Warm tortillas, then assemble tacos with fish, slaw, avocado, and desired toppings. Serve with lime wedges.

Notes

Use fresh fish for best texture and flavor.
Keep oil at 350°F for even crispiness.
Let slaw sit briefly to soften and meld flavors.
For a healthier option, bake breaded fish at 400°F for 15-20 minutes.

Prep Time: 15 mins
Cook Time: 10 mins

Nutrition

Serving Size: 2 tacos
Calories: 420 Kcal
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 24g
Cholesterol: 85mg

Keywords: crispy fish tacos, cilantro lime slaw, fish tacos recipe, easy fish tacos, homemade fish tacos, Mexican seafood, weeknight dinner, summer tacos