Crispy Fish Tacos Lime Crema (Print Version)

Golden fried fish strips served with fresh cabbage slaw and tangy lime crema in warm tortillas.

# What You'll Need:

→ Fish

01 - 1.1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 2/3 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp vegetable oil (for frying)

→ Cabbage Slaw

10 - 2 cups finely shredded red cabbage
11 - 1 cup finely shredded green cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper

→ Lime Crema

18 - 1/2 cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp lime zest
22 - 1 small garlic clove, finely minced
23 - Pinch of salt

→ To Serve

24 - 8 small corn or flour tortillas, warmed
25 - Extra lime wedges
26 - Fresh cilantro leaves (optional)

# How to Cook:

01 - Combine sour cream, mayonnaise, lime juice, lime zest, minced garlic, and salt in a small bowl. Cover and refrigerate until needed.
02 - In a large bowl, mix red cabbage, green cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper until well combined. Set aside.
03 - Arrange three shallow bowls with flour, beaten eggs, and panko breadcrumbs mixed with smoked paprika, cumin, salt, and pepper.
04 - Coat each fish strip in flour, dip into the beaten eggs, then press into the seasoned panko to adhere evenly.
05 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry fish strips in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
06 - Place crispy fish strips in warmed tortillas. Top with cabbage slaw and drizzle with lime crema. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The panko crust stays shatteringly crisp even after you've loaded up the taco, giving you that perfect texture contrast in every bite.
  • The lime crema is tangy enough to cut through the richness of fried fish but creamy enough to feel indulgent without being heavy.
  • It comes together in under an hour, which means you can pull off something that tastes restaurant-worthy on a weeknight.
  • The slaw adds a bright, crunchy freshness that makes the whole thing feel light instead of greasy.
02 -
  • Pat the fish completely dry with paper towels before breading, or the coating will turn into a gummy mess instead of a crisp crust.
  • Don't let the oil get too hot or the outside will burn before the fish cooks through. Medium-high heat is the sweet spot.
  • Warm your tortillas right before serving because cold tortillas will crack and hot fillings on cold tortillas taste wrong.
  • Make the crema ahead if you can. It tastes better after sitting for even 15 minutes, and it's one less thing to juggle while frying.
03 -
  • Use a splatter screen when frying to keep your stovetop clean without trapping steam that would soften the crust.
  • If you're doubling the recipe, keep the fried fish warm in a low oven on a wire rack so it stays crispy while you finish the batches.
  • For extra heat, blend a chipotle pepper in adobo into the lime crema. It'll add smoke and spice without overpowering the lime.
  • Don't skip the carrot in the slaw. It adds a slight sweetness that balances the tang of the lime and the bitterness of the cabbage.

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