Crispy Fish Tacos Lime Crema (Print Version)
Enjoy crispy fish topped with vibrant slaw and tangy lime crema inside 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)
# Step-by-Step Guide:
01 - Combine sour cream, mayonnaise, lime juice, lime zest, 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. Set aside.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with smoked paprika, cumin, salt, and pepper.
04 - Dredge each fish strip in flour, dip in egg, then coat with the seasoned panko, pressing gently to adhere.
05 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
06 - Place crispy fish strips into warm tortillas. Top with cabbage slaw and a drizzle of lime crema. Garnish with cilantro leaves and serve with lime wedges.
# Expert Suggestions:
01 -
- The fish stays impossibly crispy while staying tender inside, and you'll understand why once you nail the coating technique.
- It comes together faster than takeout, yet tastes like someone spent hours perfecting it just for you.
02 -
- Pat your fish completely dry before breading, or the moisture will prevent the coating from crisping up—I learned this the expensive way with a skillet full of soggy fish.
- Don't overcrowd the pan when frying; each strip needs space to cook evenly and develop that shattering crust.
03 -
- Toast your tortillas lightly in a dry skillet before assembly so they develop a subtle char and hold up better to the wet fillings.
- Prepare everything except the fish ahead of time, then fry the fish just before eating so it stays crispy and warm.