Crispy Fish Tacos with Cilantro Lime Slaw

Ingredients

• 680 g (1 1/2 lb)white fish fillets (cod, tilapia or mahi-mahi)
• 90 g (3/4 cup)plain flour
• 80 g (1/2 cup)cornmeal
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (1/2 tsp)ground cumin
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)black pepper
• 2eggs, beaten
• 120 ml (1/2 cup)vegetable oil
• about 140 g (2 cups)green cabbage, shredded
• about 35 g (1/2 cup)red cabbage, shredded
• about 4 g (1/4 cup)fresh coriander, roughly chopped
• 30 ml (2 tbsp)mayonnaise
• 15 ml (1 tbsp)sour cream
• 30 ml (2 tbsp)fresh lime juice
• 5 ml (1 tsp)lime zest
• 5 ml (1 tsp)honey
• to tastesalt
• 8small flour or corn tortillas
• 1avocado, sliced
• to tastehot sauce and lime wedges, for serving

Instructions

1. 1

   Make the slaw

   Put the green and red cabbage and coriander in a bowl. In a small bowl, whisk the mayonnaise, sour cream, lime juice, lime zest, honey and salt together. Pour the dressing over the cabbage, toss well and refrigerate while you prepare the fish.

2. 2

   Cut the fish

   Pat the fish fillets completely dry with kitchen paper, then cut them into strips about 8–10 cm (3–4 inches) long.

3. 3

   Prepare the coating

   Set out two shallow bowls. Mix the flour with the garlic powder, smoked paprika, cumin, salt and pepper in one bowl, and put the beaten eggs in the other.

4. 4

   Coat the strips

   Coat each strip in the flour mixture and shake off the excess. Dip it in the egg, then return it to the flour mixture for a second coating.

5. 5

   Heat the oil

   Heat the vegetable oil in a heavy frying pan over medium-high heat until it shimmers. Test it with a pinch of flour; it should sizzle straight away.

6. 6

   Fry the fish

   Fry the fish in batches, leaving space in the pan, for about 3 minutes per side until deep golden and crisp. Transfer the cooked pieces to a plate lined with kitchen paper.

7. 7

   Warm the tortillas

   Warm the tortillas in a dry frying pan for 30 seconds per side, or wrap them in a damp paper towel and microwave for 45 seconds.

8. 8

   Assemble the tacos

   Fill each tortilla with fish, a generous scoop of cold slaw and avocado slices. Add hot sauce and a squeeze of fresh lime just before eating.

What are fish tacos?

Fish tacos are a familiar American take on a dish associated with Mexico’s coastal cooking: seafood tucked into a tortilla with fresh toppings. This version pairs crisp, seasoned fish with a creamy, sharp slaw and avocado.

The contrast is what makes it work. The fish is fried just before serving, while the slaw is chilled, so each taco combines a crunchy coating with cool, tangy cabbage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 43g protein, 72g carbs, 34g fat.

The fish and eggs provide much of the protein, while the tortillas, flour and cornmeal contribute most of the carbohydrates. Fat comes mainly from the frying oil, avocado and mayonnaise; serve with extra cabbage or a fresh salad to balance the plate.

Why use two coatings?

Flour and cornmeal: the flour mixture provides the seasoned base, while cornmeal helps create a coarser, crisp exterior. Dipping each strip in egg between coats helps the second layer adhere.

Dry fish: patting the fillets thoroughly dry helps the coating cling rather than slide off. Cut the strips to a similar size so they cook at roughly the same pace.

Getting the fish crisp

Hot oil: wait for it to shimmer and check that a pinch of flour sizzles immediately. If the oil is not hot enough, the coating can absorb more oil before it browns.

Room in the pan: fry in batches rather than crowding the fish together. Turn the strips after about 3 minutes and transfer them to kitchen paper when deep golden and crisp.

Keep the slaw lively

Cabbage: green and red cabbage give the slaw colour and a crisp bite. Slice or shred them finely enough to sit neatly in the tortillas.

Dressing: lime juice and zest bring acidity and fragrance, while mayonnaise and sour cream soften the sharpness. Chill the dressed slaw while the fish is prepared, as directed.

Warm tortillas gently

Frying pan: a dry pan warms each tortilla for 30 seconds per side. Keep an eye on them so they stay flexible rather than becoming brittle.

Microwave: wrapping the tortillas in a damp paper towel and heating them for 45 seconds is a quick alternative. Keep them covered until you are ready to fill them.

Assemble just before serving

Order: put the fish into the warm tortilla first, followed by a generous scoop of cold slaw and avocado slices. Add hot sauce and fresh lime at the table so diners can adjust the heat and acidity.

To serve: extra lime wedges and hot sauce work well alongside the tacos. A simple side of beans or rice can make the meal more substantial.

Recipe notes & tips

• Cut the fish into similarly sized strips so they fry at a consistent rate.
• Shake off excess flour before dipping each strip into the egg.
• Fry in batches and let the oil return to temperature between them.
• Keep the cooked fish on kitchen paper while you warm the tortillas.
• Dress and chill the slaw while you prepare the fish, then assemble at the last minute.

Variations

• Choose your fish: cod, tilapia or mahi-mahi all work in the coating.
• Use corn tortillas: swap them for flour tortillas if you prefer their flavour.
• Add more heat: serve with extra hot sauce or a pinch of chilli in the flour mixture.
• Make it tangier: add another squeeze of lime at the table.
• Switch the herbs: use finely chopped parsley if coriander is not to your taste.

Common mistakes to avoid

• Damp fish: the coating may not cling well; pat the fillets completely dry before cutting.
• Crowded pan: the fish may lose its crispness; fry it in batches with space around each strip.
• Cool oil: the coating can turn greasy; wait until the oil shimmers and flour sizzles on contact.
• Overcooking: the fish can dry out; check the strips after about 3 minutes per side.
• Early assembly: the tortillas can become soggy; fill them just before serving.

How to store

Refrigerate leftover fish and slaw separately in airtight containers for up to 2 days. Reheat the fish in an oven or air fryer until hot and crisp; assemble fresh tacos rather than storing them filled.

Frequently asked questions