Crispy Fish Tacos with Slaw

Fish tacos have a rich history that traces back to the coastal regions of Mexico, particularly Baja California. They are believed to have been popularized in the 1950s by fishermen who would prepare their catch on the beach, wrapping the fish in tortillas. This simple yet satisfying meal quickly gained traction, becoming a beloved staple not just in Mexico, but also in the United States and beyond. The dish reflects the vibrant culinary culture of Mexico, where fresh ingredients and bold flavors come together to create satisfying meals. Today, fish tacos are celebrated for their versatility and can be found on menus across the globe, each chef putting their unique twist on this classic recipe.

Crispy Fish Tacos with Slaw

Discover the ultimate recipe for Zesty Crispy Fish Tacos with Rainbow Slaw! This vibrant dish combines crispy fish with a colorful slaw made from fresh vegetables, delivering a delightful balance of flavors and textures. Learn how to choose the best fish, prepare a flavorful coating, and create a nutritious slaw that heightens each bite. Perfect for gatherings or a casual meal, these fish tacos are a feast for both the eyes and the palate. Bring the taste of the seaside to your kitchen today!

Print Recipe Pin Recipe

Ingredients

For the Fish:

1 lb white fish fillets (cod, tilapia, or mahi-mahi)

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 large eggs, beaten

Oil for frying (vegetable or canola)

For the Rainbow Slaw:

2 cups green cabbage, shredded

1 cup purple cabbage, shredded

1 cup carrots, grated

1/2 cup cilantro, chopped

1 avocado, diced

Juice of 2 limes

2 tablespoons honey or agave syrup

Salt and pepper, to taste

For the Tacos:

8 small flour or corn tortillas

Lime wedges, for serving

Sliced radishes, for garnish (optional)

Extra cilantro, for garnish (optional)

--

Instructions

Prepare the Slaw:

- In a large bowl, combine the green cabbage, purple cabbage, grated carrots, and chopped cilantro.

- In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour the dressing over the slaw mixture and toss until well combined. Set aside to allow the flavors to meld.

Prepare the Fish:

- Pat the fish fillets dry with paper towels and cut them into strips (about 1-2 inches wide).

- In a shallow bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

- In another bowl, beat the eggs.

- In a third bowl, place the panko breadcrumbs.

Breading the Fish:

- Dip each fish strip first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs. Ensure each strip is evenly coated.

Frying the Fish:

- In a large skillet, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).

- Carefully add the breaded fish strips in batches, frying until golden brown and crispy, about 3-4 minutes on each side.

- Use a slotted spoon to remove the fish and drain on paper towels. Sprinkle with salt immediately after frying.

Assemble the Tacos:

- Warm the tortillas in a dry skillet or microwave until pliable.

- On each tortilla, layer a generous portion of the rainbow slaw, followed by the crispy fish pieces.

- Top with avocado, additional cilantro, and a squeeze of lime juice.

Serve:

- Serve the tacos with lime wedges and sliced radishes on the side. Enjoy your delicious and vibrant fish tacos!

---

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings