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Crispy Fish Tacos

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Crispy Fish Tacos are a fun and flavorful meal featuring golden, crunchy white fish, fresh slaw, zesty sauce, and warm tortillas. They’re perfect for taco night or any time you’re craving a light, satisfying bite with bold flavor.

Ingredients

  • 1.5 lbs white fish fillets (cod, tilapia, or haddock)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs or crushed cornflakes
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • Oil for frying or baking
  • 8–10 corn or flour tortillas, warmed
  • 2 cups shredded cabbage or slaw mix
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced (optional)
  • Sliced jalapeños or hot sauce (optional)
  • Lime wedges, for serving
  • For the creamy sauce:
  • 1/3 cup mayonnaise or Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1 tsp hot sauce or chipotle (optional)
  • Salt and pepper, to taste

Instructions

  1. Cut fish into taco-sized strips and pat dry.
  2. Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with paprika, garlic powder, salt, and pepper in a third.
  3. Dip each fish strip into flour, then egg, then panko, pressing to coat well.
  4. Fry in hot oil for 2–3 minutes per side until golden and crispy, then drain on paper towels. Alternatively, bake at 425°F (220°C) for 15–18 minutes, flipping halfway.
  5. In a small bowl, mix together all creamy sauce ingredients and chill until ready to use.
  6. Warm tortillas and assemble tacos with slaw, crispy fish, sauce, and desired toppings.
  7. Serve with lime wedges on the side.

Notes

  • Use grilled or blackened fish for a lighter version.
  • Add mango or pineapple salsa for a fruity twist.
  • Swap slaw with cucumber-avocado salad for variety.
  • Turn into taco bowls with rice and toppings.
  • Store fish and toppings separately for best texture when reheating.

Nutrition

Find it online: https://cookedbymaya.com/crispy-fish-tacos/