Crispy Fish Tacos with Cabbage Slaw



fish tacos

Crispy fish tacos with a fresh, tangy slaw and an ice cold beer may just be my favourite meal. I enjoy tacos often when eating out but I had never actually made them myself.  I had to change that.

I recently discovered that one of my good friends makes them all the time and knows the recipe by heart. When I asked her for the recipe, she listed the ingredients but didn’t have a clue how much she normally used.

Like a great cook, she just made it and it always turned out. I love that approach and use it when cooking for myself, but it doesn’t work so well when trying to blog about it.

fish tacos

Having to write down a recipe and pay attention to amounts of ingredients I am adding is the most annoying part of blogging for me! But determined to get the recipe on paper, I invited her over to teach me how to make the fish tacos herself. We had a great night catching up and playing in the kitchen.

If you want tacos but don’t feel like cooking them yourself, one of my favourite places to get them in Vancouver is at Los Cuervos. They sadly don’t have fish tacos on their regular menu, but if you’re lucky they will be the nightly featured taco when you visit!

fish tacos

I prefer flour tortillas to corn ones. But if you are making them for anyone with celiac disease, the corn tortillas are a great gluten free option. Just double check the ingredient list to ensure there is no wheat flour added.

If available, try adding mangoes or pineapple to the salsa. I love the sweetness this provides.

Now go give these a try! You will be hooked. I encourage you to take a free-form approach with this recipe. Taste throughout and adjust the recipe to suit you! Let me know how they turn out or share your favourite taco recipe with me below.

(Note that the same ingredients are used multiple times below — it is not as long as an ingredient list as it seems!)

Crispy Fish Tacos with Cabbage Slaw
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 tacos
These fresh and crispy fish tacos with limey cabbage slaw are a crowd pleaser. They are easy to make too!
  • ~350g white fish (e.g. basa, cod, mahi-mahi), sliced into about 12 strips (~1.5 inches wide)
  • 6 small corn or flour tortilla
  • 1 cup Panko bread crumbs (for breading, plus more if needed)
  • 1 cup all purpose flour (for breading)
  • 2 eggs
  • Avocado, sliced (or guacamole)
  • --
  • Slaw
  • --
  • ½ small red cabbage, shredded
  • ½ small green cabbage, shredded
  • 2-3 green onions, chopped
  • ½ cup cilantro, chopped
  • ⅓ cup sunflower seeds
  • --
  • Dressing for the slaw
  • --
  • Juice of half a lime
  • ½ cup plain Greek yogurt
  • 2-3 tbsp mayonnaise
  • ½ tsp cumin
  • Salt and pepper to taste
  • --
  • Fresh salsa
  • --
  • 4 roma tomatoes, seeded and diced
  • ½ cup cilantro, chopped
  • Juice of half a lime
  • ½ jalapeno, seeded and diced
  • 2 tbsp olive oil
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  1. Combine all the slaw ingredients. Mix the dressing together and toss with the slaw until it is well coated. Put aside.
  2. Combine the ingredients for the fresh salsa and put aside.
  3. Preheat oven to 375 F
  4. Set up the breading station: Put the flour on one plate and the panko on another. Beat the 2 eggs together and put them in a shallow bowl.
  5. Roll the strips of fish in the flour, then dunk/roll them in the egg, and then roll them in the panko. Repeat with the rest of the fish.
  6. Place breaded strips of fish on a greased cookie sheet and bake in the preheated oven for 20-25 min, flipping halfway through, or until the fish flakes easily and is cooked through.
  7. Once the fish is done, assemble the tacos by filling the tortillas with ~2 strips of fish, then top with the slaw, salsa, and avocado or guacamole.
  8. Serve with a light, refreshing beer (Corona?) with lime if desired!


Share your thoughts + comments with Melissa (upbeet, RD)!


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