Crispy Fish Tacos with Citrus Slaw
Ingredients
For the fish
- 1 1/2 lbs pounds white fish (cod, halibut, or tilapia)
- 1/2 cup all purpose flour
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs beaten
- 1 cup panko breadcrumbs
- Olive oil or neutral oil, for frying
For the citrus slaw
- 3 cups cups shredded green or purple cabbage
- 1 carrot grated
- 1 small small orange, peeled and segmented (or ½ cup mandarin slices)
- 2 tbsp lime juice
- 1 tbsp olive oil
- salt and pepper to taste
- small mango cubes (optional)
For the lime crema
- 1/2 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
- 1/2 tsp honey or agave
- salt to taste
Method
Prepare the slaw.
- In a large bowl, toss the cabbage, carrot, and orange segments with lime juice, olive oil, salt, and pepper. Let it sit while you cook the fish so the flavors meld.
Bread the fish.
- Pat the fish dry and cut into strips. In one shallow bowl, mix flour, paprika, garlic powder, salt, and pepper. In another, add the beaten eggs. In a third, place panko breadcrumbs. Dip each piece of fish first in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
Cook the fish.
- Heat a thin layer of oil in a large skillet over medium heat. Cook the fish for 2–3 minutes per side, until golden brown and flaky inside. Transfer to a paper towel-lined plate to drain.
Make the lime crema.
- In a small bowl, whisk together yogurt, lime juice, honey, and salt. Add a splash of water if needed to thin it slightly for drizzling.
Assemble the tacos
- Layer a few pieces of fish into each tortilla, top with citrus slaw, and drizzle with lime crema. Finish with cilantro and a squeeze of lime.
Notes
Optional Add-Ins
- Diced avocado or guacamole for creaminess
- Pickled red onions for extra tang
- A sprinkle of cotija cheese
- Jalapeño slices for heat
Helpful Tips
- Make it gluten-free: Use GF breadcrumbs or cornmeal for the coating, and corn tortillas.
- Make ahead: The slaw and crema can be prepared several hours in advance and chilled.
- Kid-friendly: Serve the fish plain for picky eaters and let them customize their taco.
- Oven option: Bake breaded fish at 425°F for 15–18 minutes, flipping halfway through.