If there’s one dish I never tire of making, it’s fish tacos with cabbage slaw. They remind me of warm summer evenings, gathering around the table with family, and enjoying the perfect balance of crispy fish and refreshing slaw.
This recipe is great because it’s quick, packed with flavor, and brings that coastal vibe right to your kitchen.
In this article, I’ll share my go-to recipe for fish tacos, including tips for achieving crispy fish, secrets to the best cabbage slaw, and suggestions to elevate the meal even more.
Ingredients List
For the Fish:
- 1 lb white fish (cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 eggs (beaten)
- Vegetable oil for frying
For the Cabbage Slaw:
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For Tacos:
- 8 small corn tortillas
- Lime wedges (for serving)
- Hot sauce or chipotle mayo (optional)
How to Make Crispy and Flavorful Fish for Tacos
The fish is really the star of this dish, and getting it crispy is key. After experimenting with different coatings, I found that a mix of flour and cornmeal gives the fish the perfect crunch. The paprika, garlic powder, and cumin add just the right touch of flavor without overpowering the fish.
Start by dipping the fish fillets in the beaten eggs, then coat them in the flour-cornmeal mixture. Heat a skillet with vegetable oil and fry the fish for about 3-4 minutes per side, until golden and crispy. Be careful not to overcrowd the pan—this helps keep the fish perfectly crispy!
The Secret to Perfect Cabbage Slaw for Fish Tacos
Cabbage slaw adds the perfect crunchy, tangy contrast to the crispy fish. I like to keep my slaw simple: shredded cabbage, cilantro, sour cream, lime juice, and apple cider vinegar. The lime gives it that bright flavor, while the sour cream makes it creamy and smooth. If you want to add a little heat, you can toss in some jalapeños. Let the slaw sit for a few minutes so all the flavors can meld together—this step is crucial!
Step-by-Step Guide: How to Assemble Fish Tacos with Cabbage Slaw
Step 1- Warm your tortillas either by lightly toasting them in a dry skillet or wrapping them in a damp paper towel and microwaving for 20 seconds.
Step 2- Place a piece of crispy fish in the center of each tortilla.
Step 3- Top with a generous amount of cabbage slaw.
Step 4- Add a squeeze of lime juice for that extra zing.
Step 5- For those who like a bit of spice, drizzle with hot sauce or chipotle mayo.
Tips for Cooking the Best Fish Tacos Every Time
1- Pat the fish dry: This helps the coating stick better and get crispier.
2- Don’t overcook the fish: Overcooked fish becomes tough. Fry it just until golden and crispy.
3- Warm tortillas: Cold tortillas can break apart. Warm them up so they’re soft and pliable.
Variations of Fish Tacos: Grilled, Fried, or Baked
While I love frying the fish for these tacos, you can easily grill or bake it for a lighter version:
- Grilled Fish Tacos: Marinate the fish with lime, olive oil, and spices, then grill for a few minutes on each side.
- Baked Fish Tacos: Coat the fish in the same flour mixture and bake at 400°F for 10-12 minutes until crispy.
What Type of Fish is Best for Fish Tacos?
The best fish for tacos is a mild, flaky white fish. Cod, tilapia, and halibut are my go-to choices. They hold up well to frying and pair beautifully with the tangy slaw.
Sauces to Elevate Your Fish Tacos with Cabbage Slaw
While the lime and slaw already bring tons of flavor, adding a sauce can take your tacos to the next level:
1- Chipotle mayo: Spicy and creamy, it pairs perfectly with the crispy fish.
2- Avocado crema: Smooth and refreshing, made by blending avocado, lime, and sour cream.
3- Salsa verde: A tangy, fresh sauce made with tomatillos, garlic, and cilantro.
Serving Suggestions: What Goes Well with Fish Tacos?
Fish tacos pair well with sides like Mexican rice, black beans, or a light corn salad. For drinks, a refreshing margarita or lime soda fits the coastal vibe.
How to Store and Reheat Fish Tacos
If you have leftovers, store the fish and slaw separately. Keep the fish in an airtight container in the fridge for up to 2 days, and the slaw for 1 day. To reheat, bake the fish in a 350°F oven until warmed through—this keeps it crispy. Avoid microwaving the fish, as it can get soggy.
Common Mistakes to Avoid When Making Fish Tacos
1- Skipping the drying step for the fish: Wet fish will result in a soggy coating.
2- Overcrowding the frying pan: This will steam the fish rather than fry it.
3- Using too much sauce: It can overpower the delicate flavor of the fish.
Fish Tacos with Cabbage Slaw
Ingredients
For the Fish:
- 1 lb white fish cod, tilapia, or halibut
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 eggs beaten
- Vegetable oil for frying
For the Cabbage Slaw:
- 2 cups shredded cabbage green or purple
- 1/4 cup fresh cilantro chopped
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For Tacos:
- 8 small corn tortillas
- Lime wedges for serving
- Hot sauce or chipotle mayo optional
Instructions
- Step 1- Warm your tortillas either by lightly toasting them in a dry skillet or wrapping them in a damp paper towel and microwaving for 20 seconds.
- Step 2- Place a piece of crispy fish in the center of each tortilla.
- Step 3- Top with a generous amount of cabbage slaw.
- Step 4- Add a squeeze of lime juice for that extra zing.
- Step 5- For those who like a bit of spice, drizzle with hot sauce or chipotle mayo.
Conclusion
Fish tacos with cabbage slaw are one of my favorite go-to meals. They’re light, fresh, and bursting with flavor—perfect for a family meal or even a casual gathering with friends. Plus, they’re so easy to make, and with a few of these tips and tricks, you’ll have restaurant-quality tacos right at home. Give this recipe a try, and let me know how you like it!