Crispy Fish Tacos with Slaw & Salsa Verde
Panko-crusted white fish tacos with tangy lime slaw, salsa verde, and crema — ready in 15 minutes. A weeknight version of the Baja classic that tastes like a beachside stand.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ lb white fish fillets (cod, halibut, or mahi)
- ¾ cup panko breadcrumbs
- 2 cups green cabbage, shredded
- 1 whole lime (juiced)
- 6 whole warm corn tortillas
- ¾ cup combined salsa verde + sour cream
Instructions
- 1
Pat fish dry with paper towels. Season both sides generously with salt and pepper.
- 2
Spread panko on a plate. Press each fillet into panko, coating both sides evenly.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Fry fish 3 minutes per side without moving until golden and cooked through. Transfer to a plate.
- 5
Toss shredded cabbage with lime juice and a pinch of salt until wilted slightly, about 2 minutes.
- 6
Warm tortillas in the skillet 30 seconds per side. Flake fish, divide among tortillas, top with slaw, salsa, and crema. Serve immediately.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- paper towels
- shallow plate
- tongs
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