Description
These Crispy Fish Tacos with Cilantro Lime Slaw combine golden, crunchy fish fillets with a fresh, zesty cabbage slaw for a quick and delicious meal perfect for any weeknight. The tacos are made with simple ingredients and cooked on the stovetop to achieve a perfect crispiness, served on warm corn tortillas for an authentic touch.
Ingredients
Scale
Fish and Coating
- 4 fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 2 tbsp olive oil
Cilantro Lime Slaw
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Assembly
- 8 corn tortillas
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to be ready for warming the tortillas or finishing the fish if needed.
- Coat the Fish: Dip each fish fillet into the beaten egg, ensuring it’s fully coated, then press it into the panko breadcrumbs to cover evenly for a crispy crust.
- Cook the Fish: Heat olive oil in a skillet over medium heat. Carefully cook the fish fillets for 3-4 minutes on each side until they develop a golden, crispy exterior and are cooked through.
- Make the Slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss everything together until well mixed and flavorful.
- Warm the Tortillas: Warm the corn tortillas in the oven or on a dry skillet to make them soft and pliable for assembling.
- Assemble the Tacos: Place a crispy fish fillet on each tortilla, top with a generous scoop of cilantro lime slaw, and fold to serve immediately.
Notes
- Use firm white fish like cod or mahi-mahi for best results as they hold up well when cooking and in tacos.
- For extra spice, add a dash of chili powder or cayenne pepper to the breadcrumb coating.
- To make this gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- If preferred, fish can be baked at 400°F for 10-12 minutes instead of pan-frying.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
