Go Back
Fish tacos have surged in popularity over recent years, becoming a staple in many restaurants and homes across the globe. This vibrant dish, which beautifully marries fresh seafood with zesty flavors, has its roots deep in the coastal regions of Mexico, where the ocean's bounty meets culinary creativity. The crispy fish taco, in particular, stands out as a delightful option, offering a satisfying crunch paired with fresh ingredients.

Crispy Fish Tacos with Cabbage Slaw

Discover the mouthwatering world of crispy fish tacos with cabbage slaw, a dish that beautifully combines fresh seafood and zesty flavors. Learn about the origins of this Mexican staple and how to create the perfect balance of crunchy textures and vibrant toppings. With essential tips on selecting high-quality ingredients, mastering the frying technique, and preparing a refreshing slaw, this guide empowers both novice cooks and seasoned chefs to make a flavorful meal that your family and friends will adore. Enjoy a culinary journey filled with vibrant flavors and shared joy!
Print Recipe Pin Recipe

Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

For the Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tbsp lime juice

1 tsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges for serving

Extra cilantro for garnish (optional)

Instructions
 

Prepare the Fish:

    - Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

      - Soak the fish in buttermilk for at least 30 minutes to tenderize and add flavor.

        Set Up Breading Station:

          - In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

            - In another dish, place the panko breadcrumbs.

              Bread the Fish:

                - Remove the fish from the buttermilk, allowing excess to drip off. Dredge each fillet in the seasoned flour mixture, shaking off the excess.

                  - Dip it back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere. Repeat with all fillets.

                    Fry the Fish:

                      - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded fish in batches, making sure not to overcrowd the pan.

                        - Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.

                          Prepare the Cabbage Slaw:

                            - In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro.

                              - In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine.

                                Warm the Tortillas:

                                  - Heat the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

                                    Assemble the Tacos:

                                      - Place a few pieces of crispy fish onto each tortilla. Top with a generous helping of the cabbage slaw.

                                        - Garnish with a sprinkle of extra cilantro, if desired, and serve with lime wedges on the side.

                                          Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings