Description
These Crispy Fish Tacos with Cilantro Lime Slaw are a delightful combination of crunchy fish, zesty slaw, and warm tortillas. Perfect for a quick and flavorful meal that will please the whole family.
Ingredients
Scale
Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil spray or olive oil (for baking or air frying)
- 8 small corn or flour tortillas
Cilantro Lime Slaw:
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Fish: Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Cut the fish into strips. Dredge in flour, then egg, and coat with seasoned panko. Bake for 15–18 minutes or air fry for 10–12 minutes.
- Make the Slaw: Mix cabbage, cilantro, lime juice, mayo/yogurt, oil, honey, salt, and pepper. Refrigerate.
- Assemble Tacos: Warm tortillas, add crispy fish, top with slaw. Serve with lime wedges.
Notes
- Add avocado or hot sauce for extra flavor.
- GF option: Use GF panko and corn tortillas.
- Store-bought slaw mix can be used for quicker prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 4g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
