Fish tacos with slaw are easy to make and always a hit. Perfectly crispy panko coated cod and spicy slaw piled into a corn tortilla, the perfect taco for your next Taco Tuesday.
I love seafood tacos. From shrimp tacos to crispy fish. They are all good.
I mean what is not to love about fish tacos. The fish is crispy. The slaw is creamy, spicy and tangy. They are pretty easy to make. They go great with a Corona.
Let’s talk about what ingredients you need to make it happen.
Fish Tacos with Slaw Ingredients:
When you’re making fish tacos I want you to think of the recipe as two separate parts: the fried fish and the coleslaw.
To make the fried fish, I use the same technique that I use in my Perfect Fried Cod Recipe. It is seriously the best way to fry fish. You’ll need:
- WHITE FISH: To make the best fish tacos, I recommend using a white fish. I like cod because it’s a mild flavored fish and it’s cost effective too. Halibut, snapper or tilapia would also work well in this recipe.
- FLOUR: You’ll dredge the fish in flour first so that the egg has something to stick to.
- EGG: This will help bind the panko bread crumbs to the fish pieces.
- PANKO BREAD CRUMBS: By far my favorite coating when frying just about anything. They add the perfect crunch.
Next let’s talk about the coleslaw. It’s creamy, slightly spicy and works perfectly atop these fish tacos. You’ll need:
- SHREDDED CABBAGE: You can buy shredded cabbage but I find it more cost effective to buy a head of cabbage and shredded myself. I just cut it really thin. Then you can use the remaining cabbage for other recipes like Kielbasa and Cabbage or Southern Fried Cabbage with Bacon.
- JALAPEÑO: This is optional. I do like a spicy kick to my slaw but you can leave it out if you prefer.
- GREEK YOGURT: This is going to be the base for the dressing in your slaw. I find that it helps keep the slaw a bit lighter than mayonnaise and it makes the slaw tangy too.
- CUMIN: Will add a smoky flavor to the slaw.
- CHILI POWDER: Like cumin, chili powder adds a smoky flavor but it also adds a tiny bit of heat.
- GARLIC POWDER OR GRANULATED GARLIC: If you only have garlic salt, you can use that too but omit the additional salt in the recipe.
- SALT
- VINEGAR: This is going to add a bit of acidity as well as smooth out the dressing for the slaw.
Step By Step Photos and Instructions:
- STEP #1: I recommend making the coleslaw first because that gives the flavors a chance to develop. First whisk together the ingredients for the dressing.
- STEP #2: Add the shredded cabbage and jalapeño, if using. Mix it well so that the cabbage is completely coated in dressing. Cover and refrigerate until ready to use. This can be made a day in advance if needed.
- STEP #3: Prep the fish for frying. To make things easy, I set up an assembly line. The first plate has flour, the second egg and the third seasoned panko.
- STEP #4, 5, 6 First dip the fish pieces in the flour. Next dip the egg and finally the panko.
- STEP #7: Fry the fish in 350 degree oil for 2 – 3 minute or until they are browned, crispy and cooked through.
- STEP #8: Heat a thin layer of oil in a pan and fry the taco shells. About 30 seconds on each side.
- STEP #9: Assemble the tacos. Place 1 – 2 pieces of fish on top of each tortilla, top with slaw and cilantro if desired.
Recipe FAQ:
When I say “overcrowding the pan” I mean only fry a small batch of fish at a time, depending on the size of the pan. You want to make sure that there is space between each piece of fish. This allows the fish to fry. If they are too close together the fish will steam rather than fry.
Any kind of mild white fish works best for fish tacos. I generally use cod but you can use tilapia, rockfish or halibut.
Remove the core of the cabbage. Cut the cabbage in half and then slice in thin slices.
Storage and leftovers:
The fish is best eaten the day that it is made. It doesn’t reheat very well. The slaw however can be kept in the refrigerator for a few days.
You guys, my family LOVES these Fish Tacos with Slaw. Even the kiddos! They might leave off the slaw and add cheddar cheese instead or some guacamole.
And what is a taco dinner without chips and salsa or chips and guacamole? Try these recipes:
Homemade Tortilla Chips are baked, not fried and really easy to make!
Easy Pico de Gallo Recipe is my go to on every taco night.
Don’t forget the guac! Easy Guacamole
And if you really want to spice things up, try my highly rated Habanero Hot Sauce
Note: This recipe was originally published in 2013. It was updated in 2019 and again in 2022.
Servings
Ingredients
- 1/2 cup fat free greek yogurt
- 2 teaspoons lime juice
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ancho chili powder
- 1 teaspoon vinegar
- 2 1/2 cups thinly sliced green cabbage
- 1 jalapeno (sliced)
- 1/4 cup flour
- 1 egg (beaten)
- 3/4 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3/4 pound cod filet
- oil for frying
- 8 taco size white corn tortillas
- 1/2 cup chopped cilantro
Instructions
- Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.
- Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.
- Slice cod into 16 pieces (2 pieces of fish per taco).
- Dip one piece of cod into flour, then egg and finally seasoned panko. Repeat until all cod is coated.
- Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side and fold in half. Transfer to a paper towel lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
- Heat 1/4 inch of oil over skillet over medium-high heat. Sprinkle a few piece of panko bread crumbs into the oil, if it sizzles begin frying the fish. Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.
- To assemble a taco: place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with remaining ingredients. Serve.
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Me tooooooooo.
Yummy!!!
These tacos looks so light, refreshing and absolutely delicious! Crispy fish and spicy slaw, i’m sold. I need a plateful of these tacos right away!
Yum! Am a HUGE fish taco fan and just planned a taco dinner party! These sound delish and adore you close up shots. Thanks so much for sharing :).
Really appreciate your precise instructions for frying crispy fish. The fish tacos look amazingly good and that slaw makes them all the more appealing!
The crispy fish topped with spicy slaw sounds like a great way to celebrate Taco Tuesday. Can’t wait to make this!
Fish is an absolute favorite and these tacos are definitely going to be made in my kitchen the next time we have a family get together
I think I like fish tacos more than regular beef tacos. They have such a fresh feel and taste to them. Girl you fried those perfectly!
Fish tacos are one of my faves, especially the crispy version! I never tried spicy slaw but it looks very delicious and I can’t wait to try it!
Mmm fish tacos. Always a goodie! I don’t make them nearly enough! I will have to try your recipe out soon – that slaw looks so good!
I could eat fish, all day, every day! I’m loving that you use cod in this recipe as I’m not a huge fan of tilapia. I know that even our boys would love these yummy and flavorful tacos from the sea. Thanks so much for sharing this one!
Definitely, need to plan a taco night soon! These look delicious with that spicy slaw and scrip taco shell. Love your photos!
I love the idea of using yogurt for the dressing I’m sure that adds a nice tang! This looks like a fun meal for weekend lunch :)
Yummy! These look really good! Love how crispy the fish is. It matches perfectly with the slaw and sauce. I agree, cod and halibut are perfect for fish tacos, while we are not big fans of tilapia.
I love how crispy these are! They sure to look great!
Wow! Great for taco Tuesday! Cannot wait to try it!
This is my type of dinner! Now I know what I will make tonight!
oh how i love fish tacos. these sound just incredible, especially with that cole slaw. great recipe – I can’t wait to try it!
I LOVE fish tacos!! This is such a fantastic recipe!! I can’t wait to try it!
I love cod fish tacos! It’s such a delicious fish for that meal. Your cod not only looks delicious but the crisp on it is making my mouth water! I need to try your recipe!
Wow the picture is making my mouth water. Spicy slaw was an excellent touch!
I love fish tacos; immediately makes me think of a vacation to Mexico! The fish looks perfectly crisp and mouth watering, as well!
Erin- That is SO nice to hear! I am so happy that it is such a hit in your home! :)
I just wanted to let you know that I found your recipe while searching for any fish taco with slaw that didn’t think cilantro had to be center stage. I tried yours and haven’t made any other searches for fish tacos. Everyone loves “my” fish tacos, even me, and I don’t really care for fish. So thank you for a delicious recipe, with just the right amount of heat, the perfect crunch, and delicious flavor.
That is so great to hear Regina! Glad you liked it!
Excellent recipe!
Easy and delicious..I doubled the amount of cabbage to dressing.
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Thank you Kendra! So happy to hear that you enjoyed them. The slaw is one of my favorite parts too! :)
Made these tonight! So good. The slaw is wonderful.
Those fish tacos look so good!