Crispy Fish Tacos (Print View)

Perfectly seasoned fish paired with tangy cilantro lime slaw makes these tacos your new favorite go-to for busy weeknights.

# What You'll Need:

→ Breaded Fish Ingredients

01 - 2 pounds of firm white fish like mahi-mahi, cod, haddock, or walleye
02 - 1 cup flour (use gluten-free or all-purpose if not avoiding gluten)
03 - 2 teaspoons ground cumin
04 - 2 teaspoons chili powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon kosher salt (divided)
08 - Half teaspoon black pepper (split)
09 - 4 tablespoons oil—safflower, avocado, peanut, or canola work well

→ Cilantro-Lime Slaw Ingredients

10 - 3/4 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 peeled garlic cloves
13 - 1-2 jalapenos, membranes and seeds removed
14 - Juice from 1-2 limes
15 - Half teaspoon sugar (or swap for honey or agave)
16 - 1 cup fresh cilantro leaves
17 - 1/4 teaspoon salt (taste and adjust)
18 - 1/4 teaspoon ground pepper (adjust to preference)
19 - 8 cups shredded cabbage (or a pre-mixed bag of coleslaw)

→ For Taco Assembly

20 - Corn tortillas (or flour tortillas if gluten isn't a concern)
21 - Extra toppings: guacamole, avocado slices, hot sauce, salsa, chopped tomatoes, or peppers

# Directions:

01 - Slice fish filets into pieces about 3-4 inches long and no more than an inch thick (similar to tortilla width). Make sure to pat the fish dry so it fries crisp instead of steaming. If using fresh fish, check for any bones and remove them.
02 - Combine flour, cumin, chili powder, onion powder, garlic powder, plus half the salt and pepper in a small bowl. Stir until all spices are blended evenly.
03 - Put fish pieces on a plate or shallow dish. Sprinkle the seasoned flour mixture over them, flipping the fish to coat every side well. Shake off any extra flour and set aside.
04 - Put 2 tablespoons oil in a skillet over medium-high heat. Once it's hot enough (fish should sizzle right away), add the first batch of fish. Cook without fiddling for 4-5 minutes on one side until golden, then flip and cook the other side for another 4-5 minutes.
05 - Move cooked fish onto a paper towel-lined plate and sprinkle the rest of the kosher salt on top. Repeat the process with the remaining fish, adding fresh oil to the pan each time.
06 - Use a blender or food processor to puree mayo, sour cream, jalapenos, lime juice, garlic, cilantro, sugar, and a pinch of salt and pepper. Blend until smooth and well mixed.
07 - In a large bowl, combine the shredded cabbage and the freshly blended dressing. Mix until everything is evenly coated. You can make this ahead of time, chilled in the fridge for up to a day.
08 - Heat up the corn tortillas. Lay a few pieces of cooked fish on each tortilla, pile on some slaw, and finish with your choice of toppings.

# Notes:

01 - A food thermometer can help you check that the fish is done—145°F is safe.
02 - Make sure your oil is fully hot before frying, or the fish will come out oily.
03 - Taking out jalapeno seeds and membranes keeps the heat level low. Too spicy? Sweeten the dressing a bit.
04 - The slaw holds up well in the fridge for a couple of days if made ahead.

Go Back