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A photo of a crispy fish taco with slaw and avocado crema on a wooden table

Crispy Fish Tacos

Crispy fish tacos with slaw, avocado crema, and salsa
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 pound fish (cod or tilapia)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil for frying
  • 8 -10 corn tortillas
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 ripe avocados
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 cup diced fresh tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup diced fresh cilantro
  • 1 jalape ño pepper seeded and finely chopped
  • 2 tablespoons lime juice

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Season fish with salt and pepper.
  3. Dredge fish in flour, shaking off excess.
  4. Dip floured fish in beaten eggs, coating completely.
  5. Coat egg-coated fish in breadcrumbs, pressing gently to adhere.
  6. Heat oil in a large skillet over medium-high heat until it reaches 350°F (180°C).
  7. Fry breaded fish for 3-4 minutes on each side, until golden brown and cooked through.
  8. Drain fried fish on paper towels.
  9. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
  10. Assemble tacos by placing fried fish on a tortilla and serving immediately.