Fish Tacos Crispy Grilled (Printable)

Crispy or grilled fish paired with cabbage slaw, creamy sauce, and fresh lime in warm tortillas.

# Ingredient List:

→ Fish

01 - 1.1 lb 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 - Optional for breading: 1/2 cup all-purpose flour
09 - Optional for breading: 1 large egg
10 - Optional for breading: 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 - Juice of 1 lime
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 (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and black pepper, to taste

→ Garnishes

24 - Lime wedges
25 - Extra chopped fresh cilantro

# How to Make:

01 - In a large bowl, combine shredded cabbage, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and a pinch of salt. Toss thoroughly and set aside to marinate.
02 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and black pepper until smooth. Refrigerate until needed.
03 - Pat fish fillets dry and cut into strips. Season both sides with cumin, paprika, garlic powder, salt, and pepper. For breaded fish, dredge strips in flour, dip in beaten egg, then coat with panko breadcrumbs. Heat olive oil in a skillet over medium-high heat; cook fish 2 to 3 minutes per side until golden and cooked through. Alternatively, brush with olive oil and grill on medium-high heat 2 to 3 minutes per side.
04 - Heat tortillas in a dry skillet over medium heat or wrap in foil and warm in the oven until pliable.
05 - Place a portion of slaw on each warmed tortilla, top with cooked fish strips, drizzle with creamy sauce, and garnish with extra chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • They're ready in 35 minutes, which means you can have a restaurant-quality dinner on a Tuesday night without the guilt.
  • The contrast of textures—crispy fish, tender tortillas, crunchy cabbage, silky sauce—makes every bite feel intentional and satisfying.
  • There's something magical about building your own taco; it feels less like eating and more like creating something together.
02 -
  • Pat your fish completely dry before it touches the pan; any moisture is the enemy of crispiness, and you'll know immediately if you skip this step.
  • Don't crowd the pan—cook the fish in batches if you have to, because they need space to develop that golden exterior.
  • The slaw is your texture insurance; it's what makes people keep reaching for another taco, so don't skip it even if you're tempted.
03 -
  • Make the slaw and sauce ahead of time; they actually taste better after a few hours and take the pressure off during cooking.
  • If your fish is thicker than half an inch, slice it horizontally before seasoning to ensure even cooking and easier eating.
Return