Crispy Fish Tacos With Cilantro Lime Slaw (Printable version)

Golden fish fillets in soft tortillas topped with zesty cilantro lime slaw for fresh, vibrant flavors.

# What You'll Need:

→ For the Fish

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→ For the Cilantro Lime Slaw

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→ For Assembly

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# How to Prepare:

01 - Combine green cabbage, purple cabbage, carrots, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.

02 - Place flour in a shallow bowl. Beat eggs in a second bowl. Combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in a third bowl.

03 - Pat fish strips dry with paper towels. Dredge each strip in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with the seasoned panko mixture. Place breaded strips on a plate.

04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add sliced jalapeños and extra cilantro if desired. Serve immediately with lime wedges.

# Expert advice:

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The contrast between hot, crunchy fish and cool, tangy slaw is pure magic
Everything comes together in under an hour but tastes like you spent all day cooking

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Pat the fish completely dry before breading or the coating will slide right off in the oil
Let the fried fish rest on paper towels for just a minute before assembling so it stays crisp

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Warm your tortillas directly over a gas flame for 30 seconds per side to get those lovely charred spots
Serve with extra lime wedges so people can squeeze on more acid if they want

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