Crispy Fish Tacos with Tangy Slaw

Flaky, pan-fried white fish tacos topped with a vibrant, crunchy cabbage slaw, served on warm corn tortillas. A quick and flavorful weeknight meal.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

1 ½ lbs white fish fillets

8 corn tortillas

¼ head cabbage

2 medium carrots

½ cup cilantro

2 lime

½ cup mayonnaise

¼ cup sour cream

1 tsp hot sauce

1 cup all-purpose flour

½ cup cornmeal

1 tsp paprika

½ tsp garlic powder

1 ½ tsp salt

½ tsp black pepper

½ cup vegetable oil

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1
Prepare the slaw: Shred cabbage and carrots. Finely chop cilantro. In a medium bowl, whisk together mayonnaise, sour cream, juice of 1 lime, and hot sauce. Add the shredded cabbage, carrots, and cilantro to the dressing. Toss to combine. Season with 0.5 tsp salt and 0.25 tsp black pepper.
2
Prepare the fish coating: In a shallow dish, combine all-purpose flour, cornmeal, paprika, garlic powder, 1 tsp salt, and 0.25 tsp black pepper.
3
Cut the fish fillets into 1-inch pieces. Dredge each piece in the flour mixture, ensuring it's fully coated.
4
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the coated fish pieces into the hot oil. Fry in batches for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan. Remove fish and drain on paper towels.
2 min
5
Warm the corn tortillas according to package directions. Fill each tortilla with crispy fish and top generously with the cabbage slaw. Garnish with extra cilantro and a lime wedge if desired.

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