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Crispy Fish Tacos

Enjoy these Crispy Fish Tacos, a perfect blend of crispy fish, tangy lime crema, and fresh toppings for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound white fish fillets (cod, haddock, or tilapia) firm, mild-flavored fish holds up well
  • 1 cup all-purpose flour for dredging; use gluten-free flour for a GF version
  • 1 teaspoon smoked paprika adds warmth and a gentle smoky note
  • 1 teaspoon garlic powder fresh garlic can be used in the batter for depth
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
  • 1 large egg, beaten helps the crust adhere
  • 1 cup panko breadcrumbs for extra crunch; substitute crushed cornflakes for a different texture
  • vegetable oil for frying or a neutral oil with a high smoke point for baking
For the Tacos
  • 8 small corn or flour tortillas corn for a more authentic, gluten-free option
For the Lime Crema
  • 1/2 cup sour cream or Greek yogurt swap for a tangy, healthier option
  • 1 tablespoon lime juice
  • pinch salt
For the Quick Slaw
  • 2 cups shredded cabbage adds brightness and crunch
  • 1/4 cup chopped cilantro
  • 1 tablespoon apple cider vinegar
  • pinch sugar
Optional Garnishes
  • pickled jalapenos
  • sliced avocado
  • extra cilantro
  • lime wedges

Method
 

Preparation
  1. Pat the fillets dry with paper towels and cut into taco-sized strips (about 3–4 inches long).
  2. Set up your dredging station: In one bowl whisk the flour, smoked paprika, garlic powder, salt, and pepper. In a second bowl beat the egg. In a third bowl place the panko breadcrumbs.
  3. Dredge each fish strip in the seasoned flour, dip into the beaten egg, then press into panko until well coated.
Cooking
  1. For frying, heat 1/4 to 1/2 inch of oil in a skillet over medium-high heat until shimmering. Fry fish in batches for 2–3 minutes per side until golden and cooked through.
  2. For baking, brush the panko-coated fish with oil and bake on a sheet at 425°F (220°C) for 10–12 minutes, flipping once.
Finishing Touches
  1. Whisk together sour cream or Greek yogurt, lime juice, and a pinch of salt for the lime crema.
  2. Warm tortillas, layer a spoonful of slaw, add a piece of crispy fish, drizzle lime crema, and finish with avocado and cilantro. Serve immediately.

Notes

For a healthier option, bake instead of fry and use Greek yogurt in the crema. You can also add cumin or cayenne for extra flavor. Serve with deconstructed toppings for kids.