Zesty, crispy, and fresh; these Baja-style fish tacos deliver a perfect balance of crunch, creaminess, and citrusy bite, all wrapped in a warm tortilla or crispy shell.
Serves: 2 | Time: 30 minutes
Ingredients
For the Fish
- 250 g firm white fish (e.g. cod, haddock, or pollock), cut into ~2.5 cm strips
- 30 g (¼ cup) all-purpose flour
- 1 egg
- 40 ml milk (2–3 tbsp)
- 50 g panko breadcrumbs
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt & pepper, to taste
- Neutral oil for shallow frying
Lime Slaw
- 100 g white cabbage, finely shredded
- 50 g red cabbage, finely shredded
- 1 small carrot, julienned
- Juice of 1 lime
- 2 tbsp mayonnaise
- 1 tsp honey or agave syrup
- Salt, to taste
Extras
- 4–6 small corn or flour tortillas or 4–6 crispy hard taco shells
- Fresh coriander (cilantro), chopped
- ½ avocado, sliced
- 1 small red onion, thinly sliced (optional)
- Lime wedges, to serve
- Hot sauce or chipotle mayo (optional)
Instructions
-
Prep the Slaw
- In a bowl, combine shredded cabbage, carrot, lime juice, mayo, honey, and salt.
- Toss well and chill while you cook the fish.
-
Bread the Fish
- Set up 3 bowls: one with flour, one with whisked egg and milk, one with panko mixed with paprika, cumin, garlic powder, salt, and pepper.
- Dredge fish strips in flour, then egg mixture, then press into panko. Set aside.
-
Fry the Fish
- Heat oil in a nonstick skillet over medium-high heat. Fry fish for 2–3 min per side until golden and cooked through.
- Drain on paper towels and season with a pinch of salt.
-
Warm the Tortillas or Shells
- For soft tortillas: heat in a dry skillet for ~30 seconds per side or wrap in foil and warm in the oven.
- For hard shells: warm according to package instructions (usually ~3–5 min in a 180°C oven).
-
Assemble Tacos
- Layer slaw into tortillas or taco shells, top with crispy fish, avocado slices, onion, coriander, and a drizzle of sauce if using.
Plating & Serving
Serve tacos on a platter with lime wedges and your choice of hot sauce. For hard shells, serve upright in a taco holder if available to prevent tipping.
Tips
- Secret ingredient: A splash of fish sauce in the slaw adds umami without making it fishy.
- Make it lighter: Bake the breaded fish at 200°C for 12–15 minutes, flipping halfway.
- Meal prep tip: The slaw can be made ahead and kept refrigerated for up to 2 days.