These crispy fish tacos are a fun twist on dinner! The fish is perfectly crunchy and pairs wonderfully with zesty cilantro lime slaw. Bright and fresh, every bite is a joy.
Honestly, I can’t get enough of that tangy slaw. It adds a nice crunch that makes the tacos so much more exciting. They’re always a hit in my house—perfect for taco night!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices here because they have a mild flavor and firm texture. If you’re looking for alternatives, you can use haddock, snapper, or even shrimp for a fun twist!
Cornmeal or Panko Breadcrumbs: I love using panko for extra crunch, but cornmeal works well too if you want a more textured coating. If gluten-free is a need, look for gluten-free breadcrumbs or cornmeal.
Cilantro: This herb adds freshness to your slaw. If you’re not a fan, parsley can be a good substitute for a similar look without the strong flavor. You can also skip it altogether if you’d like!
Sour Cream or Greek Yogurt: I often use Greek yogurt for a healthier option with great creaminess. If you’re dairy-free, cashew cream can add a lovely richness to the slaw too.
How Can I Get the Fish Crispy Without Overcooking It?
Achieving that perfect crispiness without overcooking the fish can be tricky, but I’ve got some tips to help! Whether you’re baking or frying, the key is to monitor the cooking time closely.
- For frying, use a thermometer to check your oil – it should be around 350°F (175°C). This ensures even cooking without burning.
- When baking, make sure to lay the fish out in a single layer on the baking sheet. This allows hot air to circulate and crisp the coating evenly.
- Whichever method you choose, keep an eye on the fish and remove it as soon as it turns golden brown to avoid dryness.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For The Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup cornmeal or panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 egg, beaten
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges for serving
For The Cilantro Lime Slaw:
- 2 cups shredded cabbage (green or purple)
- ½ cup fresh cilantro, chopped
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, plus another 20 minutes for cooking. So, in total, you’ll need around 35 minutes before you can enjoy your crispy fish tacos. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Prepare the Cilantro Lime Slaw:
In a large bowl, mix together the shredded cabbage, chopped cilantro, sour cream (or Greek yogurt), lime juice, and a sprinkle of salt and pepper. Toss everything well to combine. Cover the bowl and place it in the fridge to chill while you prepare the fish. This will help the flavors blend together.
2. Preheat Your Cooking Method:
Now, let’s get the cooking started! If you plan to bake the fish, preheat your oven to 400°F (200°C). If you prefer frying, heat some oil in a skillet over medium-high heat. Both methods will give you tasty, crispy fish!
3. Prepare the Fish Coating:
In a shallow bowl, mix the cornmeal (or panko breadcrumbs) with the smoked paprika, garlic powder, onion powder, cayenne pepper, and some salt and pepper. This mixture will give your fish a flavorful crispy coating!
4. Coat the Fish:
Take each fish fillet and dip it into the beaten egg, letting any excess egg drip off. Then, coat the fish in the breadcrumb mixture, making sure each piece is well covered. This ensures a delicious crunch when cooked!
5. Cook the Fish:
If you’re baking: Place the coated fish fillets on a baking sheet lined with parchment paper. Lightly spray the fish with cooking oil and bake for about 15-20 minutes until they are golden brown and fully cooked. If frying: Carefully place the coated fish in the hot oil and fry each piece for about 3-4 minutes on each side until crispy and cooked through.
6. Assemble Your Tacos:
Once your fish is ready, warm the tortillas in a skillet or the microwave. Place pieces of the crispy fish onto each tortilla, then top with avocado slices and a generous amount of the cilantro lime slaw.
7. Serve and Enjoy:
Finally, serve your tacos with lime wedges on the side for a zesty kick. Enjoy every bite of your delicious crispy fish tacos!
Can I Use Frozen Fish for This Recipe?
Absolutely! Just make sure to thaw the fish completely before cooking. You can thaw it overnight in the fridge or place the sealed fish in cold water for about 30 minutes. After thawing, pat it dry with paper towels to ensure the coating sticks better.
What if I Don’t Have Cornmeal or Panko Breadcrumbs?
No worries! You can use regular breadcrumbs, crushed tortilla chips, or even crushed crackers as substitutes. Keep in mind that each option may yield a slightly different texture, but they’ll still work well for coating the fish!
How Can I Store Leftover Tacos?
Store leftover fish and slaw separately in airtight containers in the fridge for up to 2 days. To reheat, warm the fish in an oven at 350°F (175°C) for about 10 minutes to keep it crispy. Fresh slaw is best served right away, but if you must store it, consume it within a day for the best flavor and crunch.
Can I Make the Slaw in Advance?
Yes! The cilantro lime slaw can be made a day in advance. Just be sure to keep it refrigerated in an airtight container. The flavors will meld beautifully, but avoid adding the salt until just before serving to keep the cabbage crisp.
