fish tacos and coleslaw recipe

Written BySheba G Updated On
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The Best fish tacos and coleslaw recipe

I have been making fish tacos for years, and this version with a crunchy coleslaw is a favorite in our house. My kids love the crispy fish and the tangy slaw, and I love that it is a lighter meal that still feels like a treat. It is perfect for busy weeknights because it comes together quickly, but it is also special enough for a weekend dinner with friends. The fish is a great source of lean protein and healthy omega-3s, and the cabbage in the coleslaw adds fiber and vitamins. This recipe is a win for everyone.

Crispy Fish Tacos with Tangy Coleslaw

4.8 from 1696 votes

These fish tacos feature lightly battered and pan-fried white fish, served in warm corn tortillas with a crunchy, creamy coleslaw. The combination of textures and flavors is satisfying and fresh.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

1 lb white fish fillets (cod or tilapia)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 cup vegetable oil for frying

For the Coleslaw

3 cups shredded green cabbage
1/2 cup shredded carrots
1/4 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt

For Serving

8 small corn tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

👨‍🍳Directions

1In a shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. Pat the fish fillets dry with paper towels, then cut them into 2-inch strips.
2Dredge each fish strip in the seasoned flour, shaking off any excess. Set aside on a plate.
3Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish strips for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
4In a medium bowl, combine the shredded cabbage, carrots, Greek yogurt, mayonnaise, apple cider vinegar, sugar, and salt. Stir well to coat. Set aside.
5Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
6To assemble, place a few pieces of fish on each tortilla. Top with a generous spoonful of coleslaw, a sprinkle of cilantro, and a squeeze of fresh lime juice. Serve immediately.

🔧Equipment

Large skillet
Mixing bowls
Whisk
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 55mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a gluten-free version, use cornstarch or rice flour instead of all-purpose flour. You can also use store-bought coleslaw mix to save time.

Watch Video Of How Crispy Fish Tacos with Tangy Coleslaw Works

This fish tacos and coleslaw recipe is a go-to in my kitchen because it is simple, flavorful, and always a hit. Whether it is a casual Tuesday dinner or a gathering with friends and family, these tacos bring everyone to the table. I hope you enjoy making them as much as I do.

❓ Frequently Asked Questions About Crispy Fish Tacos with Tangy Coleslaw

1. Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Just make sure to thaw it completely in the refrigerator and pat it very dry with paper towels before coating and frying. This helps the coating stick and ensures the fish gets crispy.

2. What type of fish works best for fish tacos?

Mild, white, flaky fish like cod, tilapia, or halibut work best. They have a neutral flavor that takes on the seasoning well and cooks quickly. Avoid oily fish like salmon for this recipe.

3. Can I make the coleslaw ahead of time?

Absolutely. You can make the coleslaw up to a day in advance. Store it in an airtight container in the refrigerator. Give it a good stir before serving, as some liquid may settle at the bottom.

4. How do I keep the fish crispy?

To keep the fish crispy, do not overcrowd the pan when frying. Fry in batches if needed. Also, serve the tacos immediately after assembling. If you need to keep the fish warm, place it on a wire rack in a low oven instead of on a plate, which can make it soggy.

5. Can I bake the fish instead of frying?

Yes, you can bake the fish for a lighter option. Preheat your oven to 425°F. Place the coated fish strips on a parchment-lined baking sheet, lightly spray with cooking oil, and bake for 10-12 minutes, flipping halfway through, until golden and cooked through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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