Ingredients

Scale

For the Fish

1 ½ pounds white fish fillets (cod, tilapia, haddock, or halibut), cut into strips
½ cup all-purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Neutral oil for frying (like canola or vegetable oil)

For the Slaw

2 cups shredded green cabbage
½ cup shredded red cabbage
1 carrot, grated
2 tablespoons chopped cilantro
Juice of 1 lime
2 tablespoons mayonnaise or Greek yogurt
Salt and pepper to taste

For the Creamy Lime Sauce

½ cup mayonnaise
2 tablespoons sour cream
Juice of 1 lime
1 teaspoon honey
1 clove garlic, minced
Pinch of salt

For Assembly

12 small flour or corn tortillas, warmed
Lime wedges, for serving
Extra chopped cilantro, for garnish
Optional: avocado slices, diced tomatoes, jalapeño slices

Instructions

1. Prepare the Slaw

In a medium bowl, combine shredded green and red cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together the lime juice and mayonnaise (or Greek yogurt). Pour over the slaw and toss to combine. Season with salt and pepper to taste. Let it chill in the fridge while you prepare everything else—it gets better as it sits.

2. Make the Creamy Lime Sauce

In another small bowl, mix together the mayonnaise, sour cream, lime juice, honey, minced garlic, and a pinch of salt. Stir until smooth and refrigerate until ready to serve. This adds a cool, creamy contrast to the crispy fish.

3. Set Up a Breading Station

Place the flour in one shallow bowl. Crack the eggs into a second bowl and whisk them until smooth. In a third bowl, mix the panko breadcrumbs, garlic powder, paprika, cumin, salt, and black pepper.

4. Bread the Fish

Take each fish strip and dredge it in the flour, then dip it in the egg mixture, and finally coat it in the seasoned panko breadcrumbs. Press the breadcrumbs onto the fish to help them stick. Place the breaded strips on a plate or tray.

5. Heat the Oil

In a large skillet or frying pan, pour about ½ inch of oil and heat over medium-high until shimmering. You can test it by dropping a bit of panko in—if it sizzles, it’s ready.

6. Fry the Fish

Working in batches, fry the breaded fish strips for about 2–3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan. Once done, transfer the fish to a paper towel-lined plate to drain.

7. Warm the Tortillas

While the fish is frying, warm your tortillas in a dry skillet or wrap them in foil and pop them in the oven for a few minutes. Warm tortillas are essential—they make the tacos more pliable and flavorful.

8. Assemble the Tacos

Place a few pieces of crispy fish into each tortilla. Top with a scoop of cabbage slaw, a drizzle of creamy lime sauce, and any optional toppings you like (avocado, cilantro, jalapeños).

9. Garnish and Serve

Serve your tacos with lime wedges on the side and let everyone garnish to their heart’s content. They’re best eaten fresh and hot!

Prep Time: 25 minutes
Cook Time: 15 minutes

Nutrition

Calories: 460
Sugar: 3g
Fat: 22g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g