# Crispy Fish Tacos with Slaw

Crispy Fish Tacos with Slaw — a easy recipe with 6 main ingredients, ready in about 30 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 30 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** dinner, seafood, mexican, quick
- **Source:** https://savingrecipes.com/recipes/fish-tacos

## 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

1. Dust fish with seasoned flour; pan-fry in oil 3 min per side.
2. Toss slaw with lime juice, salt, and a spoon of sour cream.
3. 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.


_Photo: Isaacvp — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Tacos_de_pescado_en_Maneadero,_Ensenada,_Baja_California_01.jpg)_