Description
There’s something inherently satisfying about fish tacos – tender, flaky fish encrusted in a golden, shatteringly crisp coating, & served with a cooling, crunchy slaw. It’s texture heaven, & these Crispy Fish Tacos with Cilantro Ranch Slaw are the go-to version here at the PWWB House.
Rather than beer battering & deep frying, the fish is dusted with taco seasoning, coated in panko breadcrumbs & shallow fried just until the fish is golden & tender. The result is light, extra-crispy, & won’t leave you feeling heavy afterward. Plus, the flavor & texture of the fish really comes through!
As far as fish goes, you can use any white fish for this recipe. Tilapia (pictured) is a great choice that’s readily available at most conventional grocery stores, but cod, mahi mahi, grouper, & snapper are all great options too. Use whatever you love most – just be sure to cut it into smaller strips that nestle into your tortillas easily.
And since a fish taco is incomplete without a crunchy slaw, we pair these crispy fish tacos with an epic cilantro ranch slaw. While the oil preheats, it’s easy to whip up cumin-spiked ranch dressing & toss it into finely shredded cabbage, onions, & cilantro.
Tuck the crispy fried fish into charred corn tortillas (the best!), then top with slaw & whatever fixings your taco-loving heart desires, & perhaps the only thing missing is a killer margarita. ♡ Happy cooking!
Ingredients
Scale
- frying oil
- 1 pound white fish of choice, such as flounder or tilapia (see Recipe Notes)
- one 1-ounce packet taco seasoning (see Recipe Notes)
- ½ cup rice flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- kosher salt & ground black pepper, to season
- for serving, as desired: charred corn tortillas, cilantro ranch slaw (below), mashed avocado (1 medium avocado + juice of 1 lime) or guacamole, chopped fresh cilantro, lime wedges, etc.
for the cilantro ranch slaw:
- 1 small head cabbage, finely shredded (approx. 4 cups, we like a combination of purple & green)
- 1 bunch cilantro leaves & tender stems, finely chopped (approx. ⅔ cup)
- ½ small red onion, very thinly sliced
- ½ cup sour cream
- ¼ cup buttermilk (see Recipe Notes)
- 2 tablespoons mayonnaise
- 3 cloves garlic, finely chopped or grated
- 1 lime, juiced (approx. 1 tablespoon juice)
- ½ teaspoon ground cumin
- kosher salt & ground black pepper, to season
Instructions
- Prepare the cilantro ranch slaw: Add the shredded cabbage, chopped cilantro, & sliced onion to a large bowl. Toss to combine well & set aside. In a small bowl, combine remaining listed ingredients – sour cream, buttermilk, mayonnaise, garlic, lime juice, & cumin. Season with ½ teaspoon kosher salt & ground black pepper as desired. Mix to combine well. Toss enough ranch dressing into slaw to coat the veggies well & reserve the rest for serving. Set aside. [gallery columns="2" size="full" ids="39851,39852"]
- Prepare the frying oil: Pour the oil into a medium skillet. The amount of oil needed depends on the size of your skillet & the thickness of the fish – use just enough such that the oil comes halfway up the sides of your thickest piece of fish. Preheat over medium-high heat. The oil is ready once it sizzles when you sprinkle a breadcrumb or two into the skillet, approx. 350-375 degrees F.
- Prepare the fish: Cut the flounder or tilapia fillets into uniform pieces that will fit inside your tortillas well, approximately 4-5 inches wide. Using paper towel, pat the fish as dry as possible, then give each piece a liberal dusting of the taco seasoning.
- Prepare a dredging station & bread the fish: Create a dredging station by placing the rice flour, beaten eggs, & panko breadcrumbs in separate shallow bowls or containers. Season each bowl with a good pinch of kosher salt & ground black pepper as desired. Working one by one, give each portion of fish a light dusting of flour (shaking off any excess), followed by a light coating of egg (shaking off any excess). Place the fish into the panko breadcrumbs, pressing to adhere & coat the fish as completely as possible. Shake off any excess breading & set aside. Repeat with the remaining fish.
- Shallow fry the fish: Once the oil is hot, use tongs to carefully transfer the prepared panko-crusted fish into the skillet. Work in batches to avoid overcrowding the pan. Cook 1-2 minutes per side, or until the panko coating is golden brown & the cod is cooked to your liking – total cook time depends on the thickness of the fish. Once both sides are golden brown, transfer the fried fish to a paper towel-lined plate to drain excess oil. Season with a good pinch of salt while the fish is still warm. Repeat with the remaining breaded fish. (While you wait between batches is a great time to lightly char up some corn tortillas for serving if desired! Check the Recipe Notes, below, for a full how-to.)
- Assemble & serve: Place the crispy fried fish in a warm taco with smashed avocado & pile the cilantro ranch slaw over top. Drizzle any remaining ranch over top, then finish with any other toppings your taco-lovin’ heart desires – chopped cilantro, lime juice, salsa, etc. Enjoy!
Notes
- Ingredient Notes:
- Best fish to use: We like to use flounder or tilapia for these crispy fish tacos since their naturally flat fillets fit into a tortilla nicely. If you prefer to use another type of fish, your best bet is a white fish with firm flesh, like cod or catfish. Cook times will vary based on the thickness of the fish fillets you use – e.g. center-cut cod filets are thicker than tilapia or flounder & require a longer cook time as a result.
- Thawing frozen fish: The fastest & safest way to thaw frozen fish is to place it in a zip-top bag & submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen fish to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the fish is completely thawed – 25-30 minutes, tops!
- Buttermilk substitution: Buttermilk’s creamy-tanginess is key for a well-balanced ranch dressing. If you do not have buttermilk on hand, you can make a quick substitute for this recipe by adding 1 scant teaspoon lemon juice or vinegar to a scant ¼ cup milk. Stir to combine & let the mixture sit for a minute to thicken slightly.
- Charred corn tortillas: To char corn tortillas on the stovetop, pop a tortilla directly over open flame on a gas burner. Once you see a little smoke coming off the tortilla, then continue to rotate it until it’s lightly charred. Continue until both sides of the tortillas are evenly charred. It’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color! Once it’s as charred as desired, transfer to a tortilla warmer or wrap it in a damp paper towel to prevent it from drying out until you’re ready to serve.
- Storage & Reheating: Crispy fish tacos are best enjoyed while they’re still warm from frying, though leftovers will keep in the refrigerator for a few days. Store the crispy fish, cilantro ranch slaw, & any leftover ranch dressing in separate airtight containers. The fish will keep 1-2 days in the refrigerator, the slaw 4-5 days, & the ranch dressing 1-2 weeks. The best way to reheat crispy fish is to toast it in the oven or air fryer:
- Reheating in an oven: Preheat the oven to 425 degrees F. Place the crispy fish on a baking sheet and bake for 3-4 minutes per side, until toasty & warmed through.
- Reheating in an air fryer: Preheat the air fryer to 375 degrees F. Place the crispy fish in the air fryer basket & air fry for 2 minutes per side, until toasty & warmed through.
- 20-Minute Meal Prep: Nearly all of the active prep work for these crispy fish tacos comes from prepping the slaw veggies & ranch dressing. Prep either or both in advance for a great head start on your crispy fish tacos at dinnertime – it’ll take 20 minutes, tops:
- Prep the veggies: Finely shred 1 small head cabbage, finely chop 1 & thinly slice ½ small red onion. Transfer to an airtight container & store in the refrigerator for up to 5 days. (<10 minutes active prep)
- Prep the ranch dressing according to Step 1 of Recipe Directions, above. Store in an airtight container in the refrigerator for 1-2 weeks. (<10 minutes active prep)