Crispy fish in soft tortillas topped with crunchy cabbage slaw, creamy lime sauce, and fresh cilantro.
# What You’ll Need:
→ Fish
01 - 1.1 lbs white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - 1/2 cup all-purpose flour
09 - 1 large egg
10 - 1/2 cup panko breadcrumbs
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste
→ Garnishes
24 - Fresh lime wedges
25 - Extra chopped cilantro
# How to Make It:
01 - Toss shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Set aside to marinate while preparing other components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Pat fish fillets dry and cut into strips. Sprinkle both sides generously with cumin, paprika, garlic powder, salt, and black pepper.
04 - Dredge seasoned fish strips in flour, dip into beaten egg, then press firmly into panko breadcrumbs to coat evenly on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded fish strips and cook for 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
06 - Heat tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 5–7 minutes.
07 - Place a generous portion of slaw on each warm tortilla, top with crispy fish strips, drizzle with creamy sauce, and finish with fresh cilantro and a squeeze of lime.
