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Crispy Fish Tacos with Cilantro Slaw: 3 Joyful Bites

Fish Tacos with Cilantro Slaw
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Enjoy light, crispy fish tacos topped with a tangy cilantro slaw for a delicious Baja-style dinner.

Ingredients

Scale
  • 1.5 pounds firm white fish fillets (like cod or tilapia)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 8 corn tortillas
  • For the Cilantro Slaw:
  • 2 cups shredded cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt

Instructions

  1. In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper.
  2. Pat the fish fillets dry. Dredge each fillet in the spice mixture, then in flour, then in the beaten egg, and finally in panko breadcrumbs, ensuring they are evenly coated.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the coated fish fillets in the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and drain on paper towels.
  5. While the fish is frying, prepare the cilantro slaw. In a medium bowl, combine shredded cabbage, chopped cilantro, mayonnaise, lime juice, honey, and salt. Toss to coat.
  6. Warm the corn tortillas by heating them in a dry skillet or microwave.
  7. Assemble the tacos by placing a piece of fried fish on each warm tortilla. Top generously with the cilantro slaw.

Notes

  • You can bake the fish instead of frying for a healthier option. Place coated fish on a baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
  • Add a pinch of cayenne pepper to the spice mix for a little heat.
  • For extra flavor, add a diced jalapeño to the slaw.

Nutrition

Find it online: https://savoryskies.com/fish-tacos-cilantro-slaw/