Crispy Fish Tacos with Tangy Slaw

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
4
Time Required
30 min

Ingredients

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1.5 lbs white fish fillets
8 count corn tortillas
0.25 head cabbage
2 medium carrots
0.5 cup cilantro
2 count lime
0.5 cup mayonnaise
0.25 cup sour cream
1 tsp hot sauce
1 cup all-purpose flour
0.5 cup cornmeal
1 tsp paprika
0.5 tsp garlic powder
1.5 tsp salt
0.5 tsp black pepper
0.5 cup vegetable oil

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Instructions

  1. 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. 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. 3

    Cut the fish fillets into 1-inch pieces. Dredge each piece in the flour mixture, ensuring it's fully coated.

  4. 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. 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.

Perfect With

black beansricechips and salsa