🌮 Crispy Fish Tacos with Slaw
Ingredients
- 1 lb white fish (tilapia/cod)
- 8 corn tortillas
- Coleslaw mix or cabbage
- 2 limes
- Sour cream
- Fresh cilantro
- 1/2 cup flour (pantry staple)
- 2 tbsp olive oil (pantry staple)
- Salt & pepper (pantry staple)
Instructions
- Dust fish with seasoned flour; pan-fry in oil 3 min per side.
- Toss slaw with lime juice, salt, and a spoon of sour cream.
- Serve fish in warm tortillas with slaw, cilantro, and lime.
Tips
- Dry the fish thoroughly before flouring. Wet fish makes the coating gummy and it slides off in the pan.
- Dress the slaw at least 10 minutes ahead. It needs time to soften slightly and take on the lime — dressed at the last second it's just raw cabbage.
- Don't move the fish for the first 3 minutes. White fish is delicate and flipping early is what breaks it apart.
Substitutions
- White fish
- Tilapia, cod, haddock, pollock, or mahi-mahi. Shrimp works with 2 minutes a side. Firmer fish holds together better than flaky.
- Corn tortillas
- Flour if you prefer, though corn is traditional and gluten-free. Warm either — cold tortillas crack.
- Sour cream
- Greek yoghurt, or a chipotle crema (sour cream, lime, a little adobo). Mayo-based sauces are also common.
- Coleslaw mix
- Shredded white or red cabbage, or a fennel and apple slaw. The point is crunch and acid against soft fish.
Storage & reheating
Fried fish goes soft within hours and doesn't keep. Slaw keeps 2 days dressed and is arguably better on day two. Cook the fish fresh; everything else preps ahead.
Common questions
Battered or floured?
This uses a light flour dusting, which is quicker and lighter. A beer batter is crispier and more substantial but needs deeper oil and more effort.
Why does my fish fall apart?
Flipping too early or too often, or using a very flaky fish like sole. Let a crust form and use one confident turn.
How many tacos per person?
Two to three. A pound of fish comfortably fills 8 tacos — four people at two each.