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–+ servings

Crispy Fish Tacos with Fresh Cilantro Lime Sauce

Rose
These crispy fish tacos feature golden fried white fish, crunchy cabbage, and a creamy cilantro lime sauce wrapped in warm tortillas. This quick Baja-inspired recipe delivers vibrant flavor, fresh toppings, and satisfying crunch in every bite—perfect for weeknight dinners or casual taco nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 410 kcal

Equipment

  • mixing bowls for sauce and coating mixtures
  • whisk
  • large skillet for frying fish
  • tongs to turn fish while frying
  • paper towels to drain excess oil
  • knife for cutting fish and chopping herbs
  • cutting board

Ingredients
  

  • 1 lb white fish fillets (cod or tilapia), cut into strips
  • 1 cup all-purpose flour
  • 1/2 cup breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/2 cup milk
  • vegetable oil for frying
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • lime wedges for serving
  • 1/2 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro, finely chopped
  • 1 clove garlic, minced
  • 1 pinch salt

Instructions
 

  • In a small bowl, mix mayonnaise, sour cream, lime juice, finely chopped cilantro, minced garlic, and a pinch of salt until smooth. Refrigerate the cilantro lime sauce until ready to serve.
  • In a shallow bowl, combine flour, breadcrumbs, paprika, garlic powder, salt, and black pepper. In another bowl, whisk together the egg and milk.
  • Dip each fish strip into the egg mixture, then coat thoroughly in the seasoned breadcrumb mixture, pressing lightly so the coating adheres.
  • Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the fish strips for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  • Warm the tortillas in a dry skillet for about 30 seconds per side until soft and pliable.
  • Place a few fried fish strips on each tortilla. Top with shredded cabbage and chopped cilantro, drizzle with cilantro lime sauce, and serve with lime wedges.

Notes

Use cod, tilapia, haddock, or halibut for the best mild flavor. Pat fish dry before breading so the coating sticks well. Fry in batches to keep the fish crispy. For a lighter option, bake coated fish at 425°F for 12–15 minutes, flipping halfway. Greek yogurt can replace sour cream in the sauce, and panko breadcrumbs add extra crunch.

Nutrition

Calories: 410kcalCarbohydrates: 36gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 520mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 2mg
Keyword baja fish tacos, cilantro lime sauce, crispy fish tacos, fish tacos
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