These crispy fish tacos are the perfect balance of crunchy, fresh, and tangy flavors. Light and satisfying, they pair golden, crispy fish with a refreshing cilantro lime slaw, all wrapped in warm corn tortillas. Whether it’s Taco Tuesday or just a quick and delicious dinner, this recipe is sure to be a hit!
Why You’ll Love This Recipe
- Light and crispy fish with a fresh, zesty slaw
- Quick and easy—ready in just 25 minutes
- Perfect for a healthy, satisfying meal
- Customizable with different toppings and sauces
- Great for taco night or a fun family dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fish fillets (such as cod or tilapia)
- Panko breadcrumbs
- Egg, beaten
- Olive oil
- Cabbage, shredded
- Cilantro, chopped
- Lime juice
- Salt and pepper
- Corn tortillas
Directions
- Preheat oven to 400°F (200°C).
- Dip fish fillets into the beaten egg, then coat them with panko breadcrumbs.
- Heat olive oil in a skillet over medium heat and cook fish fillets for 3-4 minutes per side until golden and crispy.
- In a bowl, mix shredded cabbage, cilantro, lime juice, salt, and pepper to make the slaw.
- Warm corn tortillas and assemble tacos by adding crispy fish and cilantro lime slaw.
- Serve immediately and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 300 kcal per serving
Variations
- Spicy Kick: Add a dash of cayenne pepper or chili powder to the panko for extra heat.
- Creamy Slaw: Mix in some Greek yogurt or mayo for a creamy version of the slaw.
- Baja-Style: Drizzle with a spicy chipotle or avocado sauce.
- Grilled Option: Instead of pan-frying, grill the fish for a lighter version.
- Extra Toppings: Try avocado slices, pickled onions, or crumbled queso fresco.
Storage/Reheating
- Storage: Store leftover fish and slaw separately in airtight containers in the fridge for up to 2 days.
- Reheating: Reheat the fish in a skillet over medium heat for a few minutes or in an oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving to keep it crispy.
- Freezing: Cooked fish can be frozen for up to 2 months. Reheat in the oven for the best texture.
FAQs
Can I use a different type of fish?
Yes! Halibut, mahi-mahi, or even salmon work well.
Can I bake the fish instead of pan-frying?
Absolutely! Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
What kind of tortillas should I use?
Corn tortillas work best for authentic flavor, but flour tortillas can also be used.
How do I keep the fish crispy?
Serve immediately after cooking, and avoid covering it with slaw until ready to eat.
Can I make the slaw ahead of time?
Yes! The slaw can be made a few hours in advance and stored in the fridge.
What sauce pairs well with these tacos?
Try a lime crema, chipotle mayo, or a drizzle of hot sauce for extra flavor.
Can I make this recipe gluten-free?
Yes! Use gluten-free panko and corn tortillas.
Can I air-fry the fish?
Yes! Air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
What can I serve with these tacos?
Serve with black beans, Mexican rice, or a fresh mango salsa.
Can I add cheese to these tacos?
Of course! Cotija or queso fresco adds a nice touch.
Conclusion
These crispy fish tacos with cilantro lime slaw are a delicious, fresh, and easy meal perfect for any occasion. Whether you’re making them for a casual weeknight dinner or a taco night with friends, they’re sure to impress. Enjoy the crispy, flavorful fish with the refreshing slaw, all wrapped in warm tortillas for the perfect bite!
Print
Crispy Fish Tacos with Cilantro Lime Slaw
These Crispy Fish Tacos with Cilantro Lime Slaw are the perfect combination of crunchy fish, tangy slaw, and warm corn tortillas. Quick and easy, this light and satisfying dish is ready in just 25 minutes. Customize with your favorite toppings for the perfect taco night or weeknight dinner!
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 4 fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 2 tbsp olive oil
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 8 corn tortillas
Instructions
- Preheat oven to 400°F (200°C).
- Coat the fish: Dip the fish fillets into the beaten egg, then coat them in panko breadcrumbs.
- Cook the fish: Heat olive oil in a skillet over medium heat. Cook the fish fillets for 3-4 minutes per side until golden and crispy.
- Make the slaw: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss until well combined.
- Assemble the tacos: Warm corn tortillas and assemble tacos by adding crispy fish and cilantro lime slaw.
- Serve immediately and enjoy!
Notes
- Spicy Kick: Add cayenne pepper or chili powder to the panko for extra heat.
- Creamy Slaw: Mix in Greek yogurt or mayo for a creamier version.
- Baja-Style: Drizzle with chipotle or avocado sauce for a smoky flavor.
- Grilled Option: Grill the fish instead of pan-frying for a lighter version.
- Extra Toppings: Add avocado slices, pickled onions, or crumbled queso fresco.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Seafood
- Method: Pan-Fried
- Cuisine: Mexican
- Diet: Gluten Free
