Crispy Fish Tacos Cilantro Lime (Printable)

Golden fried fish in soft tortillas topped with zesty cabbage slaw and lime

# What You'll Need:

→ For the Fish

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→ For the Cilantro Lime Slaw

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→ For Assembly

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# How-to Steps:

01 - In a large bowl, combine green cabbage, purple cabbage, carrots, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until ready to use.

02 - Place flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper.

03 - Pat fish strips dry. Dredge each strip in flour, shake off excess, dip in beaten eggs, then coat in the seasoned panko mixture. Place on a plate.

04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. When hot, fry fish strips in batches for 2–3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.

05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add jalapeños and extra cilantro if desired. Serve immediately with lime wedges.

# Expert Pointers:

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The contrast between hot crispy fish and cool tangy slaw keeps every bite interesting
Ready in under an hour but tastes like something from a beachside taco stand

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Pat the fish extremely dry before breading or the coating will slide right off in the hot oil
Do not overcrowd the pan while frying or the oil temperature drops and you end up with soggy fish

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Rest the breaded fish on a wire rack for ten minutes before frying to help the coating adhere better
Toast your panko in a dry pan for three minutes first to achieve extra golden crunch

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