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NeverFeeds AU Recipes

Crispy Fish Tacos with Lime Slaw

with Lime Crema

Seafood ⏱ 20–25 min Easy Large frying pan

Our third taco recipe and the first with fish — crumbed white fish fillets, fried until properly crunchy, piled into warm tortillas with a sharp lime slaw and a cooling lime crema.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper.

Method

  1. Make the lime crema and slaw

    Stir the mayonnaise with half the lime juice in a small bowl. In a separate bowl, toss the shredded slaw mix with the remaining lime juice and a pinch of salt.

  2. Crumb the fish

    Cut the fish into strips. Set up three shallow bowls: seasoned flour, beaten egg, and panko breadcrumbs. Coat each strip flour, then egg, then panko.

  3. Fry until crisp

    Heat enough oil in a large frying pan to coat the base over medium-high heat. Cook the fish in batches until golden and crisp on both sides and cooked through, 2–3 minutes a side. Drain on paper towel.

  4. Warm the tortillas

    Warm the tortillas in a dry pan or the microwave in 10-second bursts.

  5. Serve

    Spread lime crema over each tortilla, top with slaw and crispy fish, and finish with coriander.

Fish tip: a firm white fish (basa, barramundi, or similar) holds together best here — softer flakier fish tends to fall apart in the crumb coating.