Crispy Fish Tacos with Creamy Green Sauce
These fish tacos are my family’s new favorite dinner. They’re super crispy and the green sauce is divine!
These tacos are not only pretty but also super quick to throw together on a weeknight. You can pan fry, bake or air fry the fish pieces. The cole slaw and green sauce tie everything together.
You can use any firm fish you prefer like salmon, haddock or swordfish. The panko ensures a crispy outside texture. Season well.
Do not skip the cabbage slaw and green sauce. They not only level up the presentation but add crunch, creamy and yumminess to the fish tacos!
If you like this recipe, you will love my Crispy Shrimp Tacos and my Easy Steak Tacos.
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Crispy Fish Tacos with Creamy Green Sauce
These fish tacos are my family's new favorite dinner! They're super crispy and the green sauce is divine!
Equipment
- large skillet
Ingredients
Creamy Avocado Sauce
- 1 large avocado
- ¼ cup Greek yogurt
- 3 tbs fresh lime juice
- ¼ cup fresh cilantro, packed
- ¼ tsp fine sea salt
Quick Taco Slaw
- 3 tbs fresh lime juice
- 2 tbs mayonnaise
- 2 tbs Greek yogurt
- 1 tsp Sriracha
- ¼ tsp fine sea salt
- 4 cups shredded cabbage
- ¼ cup thin sliced red onion
Crispy Fish
- 1 lb cod filets
- ¼ cup all-purpose flour
- 1 tsp chili powder
- ½ tsp fin sea salt, divided
- Freshly ground black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- olive oil, for frying
For serving
- 8 Small flour or corn tortillas, warmed
- Chopped tomato
- Thinly sliced serrano or jalapeno chili
- Pickled red onions
- Chopped cilantro
- Lime wedges
Instructions
- Make the creamy green sauce by combining all the ingredients in a mini food processor or blender and processing until smooth. To thin the consistency, add water about 1 teaspoon at a time. Taste and add more lime juice and salt as needed.
- Make the slaw by whisking together the mayonnaise, yogurt, sriracha, honey, and salt in a mixing bowl. Add the cabbage and red onion and toss until evenly coated.
- Cut the cod fish into 2- to 3-inch fingers.
- Set up your fish breading station: In one shallow bowl, whisk together the flour, chili powder, ¼ teaspoon salt, and a few grinds of black pepper. In another whisk together the egg and 1 tablespoon water until smooth. In a third bowl, stir together the panko breadcrumbs and remaining ¼ teaspoon salt.
- Working a few at a time, prepare the fish: dredge each piece in the flour, dip in the egg, and then roll through the panko until coated all over. Arrange the breaded fish in a single later on a baking sheet or plate.
- Set a heavy skillet over medium heat, and add enough oil to make about ⅛-inch depth, for shallow-frying.
- Once the oil is hot, add as many fish pieces as will fit in a single layer without crowding. Cook them until golden-brown all over and the fish is firm and cooked through, 2 to 3 minutes per side, adjusting the heat as necessary to prevent burning. Move the cooked fish to a paper towel-lined plate or sheet pan, and repeat to cook the remaining fish, adding more oil to the pan as needed.
- To serve, scoop a little pile of slaw into a tortilla. Top with 1 or 2 fish pieces and a dollop of the creamy green sauce, as well as any additional condiments you like.
Notes
You may also like these Crispy Salmon Tacos
- To bake or air-fry the fish, arrange the breaded pieces on a parchment lined baking sheet, and spray evenly with olive oil cooking spray. Bake at 400ºF or air-fry at 385ºF for 8 to 10 minutes, until lightly browned and firmed up, flipping the pieces over halfway.
- Salmon, swordfish, snapper, and any other firm-fleshed fish will work in this recipe.
Nutrition
Serving: 2tacos
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