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Best Fish Tacos With Cabbage Slaw Recipe

Crispy Fish Tacos With Cabbage Slaw

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1.5 lbs White fish fillets Cod, halibut, or tilapia; cut into 1-inch strips
  • 1/2 cup All-purpose flour
  • 2 tbsp Taco seasoning Divided use
  • 2 whole Eggs Beaten
  • 1 cup Panko breadcrumbs
  • 2 cups Vegetable oil For frying
  • 2 cups Green cabbage Thinly shredded
  • 1 cup Red cabbage Thinly shredded
  • 1/2 cup Carrots Shredded
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour cream
  • 2 tbsp Lime juice Freshly squeezed
  • 8 small Tortillas Corn or flour
  • 1 whole Avocado Sliced
  • 1 whole Lime Cut into wedges for garnish

Instructions
 

  • Prepare the cabbage slaw by tossing the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
  • In a small bowl, whisk together the mayonnaise, sour cream, and lime juice. Pour the dressing over the cabbage mixture, toss until evenly coated, and refrigerate.
  • Pat the fish fillet strips completely dry with a paper towel.
  • Set up a three-bowl breading station: combine the flour and taco seasoning in the first bowl, place the beaten eggs in the second, and pour the panko breadcrumbs into the third.
  • Dredge each piece of fish in the seasoned flour, dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs to coat completely.
  • Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
  • Fry the breaded fish strips in batches for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
  • Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
  • Assemble the tacos by placing 1 to 2 pieces of fried fish in the center of each tortilla. Top generously with the creamy cabbage slaw, garnish with fresh avocado slices, and serve immediately with lime wedges.