Crispy or Grilled Fish Tacos (Printable)

Golden seasoned fish in warm tortillas with tangy slaw and creamy lime sauce.

# Ingredient List:

→ Fish

01 - 1.1 lbs white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - 1/2 cup all-purpose flour (optional for breading)
09 - 1 large egg (optional for breading)
10 - 1/2 cup panko breadcrumbs (optional for breading)

→ Tortillas

11 - 8 small corn or flour tortillas

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon olive oil
17 - Pinch of salt

→ Creamy Sauce

18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste

→ Garnishes

24 - Fresh lime wedges
25 - Additional chopped cilantro

# How-To Steps:

01 - Combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Toss thoroughly and set aside to marinate while preparing other components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until smooth and fully combined. Refrigerate until ready to serve.
03 - Pat fish fillets completely dry with paper towels. Cut into 1-inch strips. Sprinkle both sides evenly with cumin, paprika, garlic powder, salt, and black pepper, pressing gently to adhere.
04 - For crispy texture, dredge seasoned fish strips in flour, dip into beaten egg, then coat thoroughly with panko breadcrumbs, pressing to ensure even coverage.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add fish strips in a single layer without overcrowding. Cook for 2-3 minutes per side until golden brown and fish flakes easily with a fork. Work in batches if necessary.
06 - Heat tortillas individually in a dry skillet for 30 seconds per side until pliable and lightly charred, or wrap in foil and warm in a 350°F oven for 5-7 minutes.
07 - Place a generous portion of slaw on each warm tortilla. Top with 2-3 fish strips. Drizzle with creamy sauce and garnish with fresh cilantro and a squeeze of fresh lime juice. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy seasoned fish and cool tangy slaw creates that perfect bite every single time
  • Everything comes together in under 40 minutes but tastes like something from a seaside restaurant
  • You can grill the fish in summer or pan fry it when the weather turns cold, making it a year round favorite
02 -
  • Patting the fish completely dry before seasoning is the secret to getting a good sear instead of ending up with steamed fish
  • Let the slaw marinate for at least 15 minutes, because the cabbage needs time to soften and absorb the lime
  • Warm tortillas really do make a difference—they fold around the filling instead of cracking and falling apart
03 -
  • If you're grilling the fish, cut it into larger portions instead of strips, since smaller pieces can fall through the grates
  • Make double the creamy sauce and keep it in the fridge, because it's fantastic on other things like burgers or roasted vegetables
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