Description
These Crispy Fish Tacos with Cilantro Lime Slaw are a delightful blend of crunchy, flavorful fish fillets paired with a refreshing, zesty slaw. Perfectly crisped fish coated in panko breadcrumbs and cooked on the stovetop, combined with a tangy cilantro lime cabbage slaw, wrapped in warm corn tortillas, make for an easy, delicious meal that’s sure to please any seafood lover.
Ingredients
Scale
Fish
- 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
Other
- 8 corn tortillas
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) to warm the tortillas later for assembling the tacos.
- Coat the fish: Dip each fish fillet into the beaten egg, allowing excess to drip off, then thoroughly coat with panko breadcrumbs to ensure a crispy texture when cooked.
- Cook the fish: Heat olive oil in a skillet over medium heat. Place the coated fish fillets in the skillet and cook for 3-4 minutes per side until they are golden brown and crispy on the outside, while fully cooked inside.
- Make the slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss the ingredients well to evenly distribute the flavors and create a fresh, tangy slaw.
- Warm tortillas and assemble tacos: Warm the corn tortillas in the oven or on a skillet until pliable and hot. Place crispy fish fillets on each tortilla, then top generously with cilantro lime slaw.
- Serve: Serve the fish tacos immediately to enjoy the contrast of warm, crispy fish with the cool, zesty slaw.
Notes
- You can substitute the fish with other mild white fish like snapper or catfish if preferred.
- For extra heat, add sliced jalapeños or a drizzle of hot sauce to the tacos.
- Warm the tortillas wrapped in foil in the oven for even heating and softness.
- If you want gluten free, use gluten free panko breadcrumbs or crushed gluten free crackers.
- Leftover slaw can be stored in an airtight container for up to 2 days in the refrigerator.
