Crispy Fish Tacos with Jalapeño Slaw Recipe

Prep Time 25 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Summer
Description

These Crispy Fish Tacos with Jalapeño Slaw are a flavorful, summer-ready dish featuring golden-brown fish fillets tucked inside warm tortillas, topped with a refreshing and slightly spicy jalapeño slaw. Perfectly crunchy, zesty, and creamy all at once, these tacos are easy to make at home and rival any restaurant version. A must-try for taco night or weekend gatherings!

Ingredients
    For the Fish
  • 500 g white fish fillets (cod, tilapia, or haddock, skinless and boneless)
  • 1 tsp salt
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp paprika (smoked or sweet)
  • 0.5 tsp garlic powder
  • 1 cup all-purpose flour
  • 2 large eggs (lightly beaten)
  • 1 cup panko breadcrumbs (for extra crunch)
  • 0.5 cup cornmeal (optional, for added crispiness)
  • Vegetable oil (for frying)
    • For the Jalapeño Slaw
  • 2 cup green cabbage (shredded finely)
  • 1 cup purple cabbage (shredded finely)
  • 1 medium carrot (julienned or grated)
  • 2 fresh jalapeños (thinly sliced, deseeded for less heat if desired)
  • 0.5 cup mayonnaise
  • 2 tbsp Greek yogurt (adds tanginess)
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper
    • For the Tacos
  • 8 small corn or flour tortillas (warmed)
  • 1 avocado (sliced)
  • 0.25 cup fresh cilantro leaves
  • Lime wedges (for serving)
Instructions
    Prepare the Fish
  1. 1
    Season the fish fillets with salt, pepper, paprika, and garlic powder. Cut into strips about 2–3 inches long for taco-sized portions. Pat dry with paper towels to remove excess moisture.
    2. Set Up Breading Station
  2. 2
    Prepare three shallow bowls: Flour in the first bowl. Beaten eggs in the second bowl. Panko breadcrumbs mixed with cornmeal in the third bowl. Dredge each fish strip first in flour, then dip into eggs, and finally coat with the breadcrumb mixture. Place on a plate while finishing the rest.
    3. Fry the Fish
  3. 3
    Heat vegetable oil in a deep pan to 180°C. Carefully fry the breaded fish strips in batches until golden brown and crispy, about 3–4 minutes per side. Drain on a paper towel-lined plate and let rest for 5 minutes.
    4. Make the Jalapeño Slaw
  4. 4
    In a large mixing bowl, combine shredded cabbages, carrot, and jalapeños. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour the dressing over the vegetables and toss until well coated. Chill for 10 minutes before serving to let the flavors blend.
    5. Warm the Tortillas
  5. 5
    Heat tortillas on a dry skillet or directly over an open flame until lightly charred and pliable. Keep warm under a clean kitchen towel.
    6. Assemble the Tacos
  6. 6
    Place 1–2 crispy fish strips in each tortilla. Top generously with jalapeño slaw, avocado slices, and fresh cilantro. Serve immediately with lime wedges on the side.
Note

Fish Choice: Cod, tilapia, haddock, or mahi-mahi work best for this recipe.

Make Ahead: Slaw can be prepared up to 4 hours in advance and refrigerated.

Storage: Leftover fish should be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.

Variations:

  • Swap panko with crushed tortilla chips for extra flavor.
  • Add a drizzle of spicy chipotle mayo for heat.
  • Use grilled fish instead of fried for a lighter version.
Keywords: crispy fish tacos, jalapeño slaw tacos, easy Mexican fish tacos, crunchy fish tacos
Read it online: https://petitepanini.com/recipe/crispy-fish-tacos-with-jalapeno-slaw-recipe/