Crispy Fish Tacos with Cabbage

The first time I had fish tacos was at a tiny beach shack in Baja, where the cook wiped salt spray from his forehead between flips at the griddle. Something about that combination of warm, seasoned fish against cold, crisp cabbage and tangy sauce made my eyes light up. I came home obsessed, spending weekends tweaking spice ratios and sauce consistencies until my kitchen started smelling like that coastal breeze. Now these tacos are my go-to when I want dinner to feel like a vacation.

Last summer, I made these for my brother who swore he hated fish tacos because of a soggy cafeteria experience years ago. I watched tentatively as he took that first bite, the crunch of cabbage and the zing of lime hitting him before the fish. He looked up, eyes wide, and went back for seconds before I even sat down. Now he requests them every time he visits, and weve turned taco night into a full family affair.

Ingredients

• White fish fillets: Cod, tilapia, or haddock work best because they hold their shape and have a mild, sweet flavor that lets the spices shine
• Ground cumin and paprika: This dynamic duo creates that signature fish taco flavor profile, warm and earthy with just enough smokiness
• Shredded green cabbage: The backbone of the slaw, providing that essential crunch that stands up to the warm fish
• Limes: Youll need these for both the slaw and the creamy sauce, plus extra wedges for squeezing at the table
• Sour cream or Greek yogurt: The base of the sauce, cooled and tangy, with Greek yogurt giving a slightly lighter finish
• Corn or flour tortillas: I prefer corn for authenticity and texture, but flour tortillas fold more easily if thats your priority
• Fresh cilantro: The herb that ties everything together, bright and fresh against the rich fish and creamy sauce

Instructions

Make the slaw first:

Toss the shredded cabbage, sliced red onion, and chopped cilantro in a large bowl with lime juice, olive oil, and a pinch of salt. Let it sit while you prep everything else—the cabbage will soften slightly and absorb all those bright flavors.

Whisk up the sauce:

Combine the sour cream, mayonnaise, lime juice, hot sauce, honey, and a pinch of salt and pepper in a small bowl. Keep tasting and adjusting until it hits that perfect balance of creamy, tangy, and just barely sweet. Pop it in the fridge to firm up slightly.

Prep the fish:

Pat your fillets completely dry, then cut them into strips about two fingers wide. Sprinkle both sides generously with the cumin, paprika, garlic powder, salt, and pepper. The fish should look well coated—dont be shy with the spices.

Cook the fish:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the fish strips in a single layer and cook for 2 to 3 minutes per side until golden and opaque throughout. You want them to develop a nice crust without drying out.

Warm the tortillas:

Heat them one at a time in a dry skillet for about 30 seconds per side until theyre pliable and slightly charred. Keep them warm in a clean kitchen towel while you finish assembling.

Build your tacos:

Start with a layer of slaw, top with 2 or 3 pieces of fish, drizzle generously with the creamy sauce, and finish with extra cilantro. Squeeze fresh lime over everything right before eating.

Save

There's something about assembling tacos at the table that turns dinner into an event. I love setting everything out family-style and watching everyone customize their own, the kitchen filling with laughter and the sound of lime wedges being squeezed. Those moments are why this recipe stuck around long after that first Baja trip.

Making It Your Own

After making these dozens of times, I've learned that the best version is whatever makes you excited to eat them. Sometimes I'll add sliced avocado for richness, or pickled jalapeños when I want extra heat. Radishes add a lovely peppery crunch, and a sprinkle of crumbled queso fresco takes things in a completely delicious direction.

The Breaded Option

Every so often I'll bread the fish for extra crunch, dredging strips in flour, then egg, then panko before frying. It takes a bit more effort but transforms the tacos into something entirely different. The first time I made them this way, my husband took one bite and declared them better than our favorite restaurant's version.

Make Ahead Magic

The beauty of these tacos is how much you can prep in advance, making them perfect for feeding a crowd without stress. I'll often make the slaw and sauce in the morning, keeping them separate in the fridge until dinner time. This strategy saved me during a chaotic dinner party when I could actually enjoy my guests instead of being stuck at the stove.

• Cut the fish and mix the spices up to 4 hours ahead, keeping everything refrigerated
• The slaw actually improves after an hour or two in the fridge, so feel free to make it early
• Warm all the tortillas at once and wrap them in foil to keep them hot while you cook the fish

Save

I hope these fish tacos transport you to a sunny beachfront, even if you're just standing in your own kitchen. Some of the best meals are the ones that make you forget where you actually are.

Recipe FAQs

→ What type of fish works best?

White fish fillets like cod, tilapia, or haddock are ideal because they're mild, flake beautifully, and hold up well to seasoning and cooking. These varieties absorb the cumin and paprika flavors while maintaining their texture during pan-frying or grilling.

→ Can I make these ahead of time?

The slaw and sauce can be prepared up to 24 hours in advance and stored separately in the refrigerator. Fish cooks quickly, so cook it just before assembling for the best texture. Warm tortillas right before serving for that authentic taco experience.

→ How do I get the crispiest fish?

For extra crunch, dredge seasoned fish strips in flour, dip in beaten egg, then coat with panko breadcrumbs before pan-frying. The three-step breading creates a satisfying golden crust that contrasts perfectly with the soft tortilla and cool slaw.

→ What can I substitute for the creamy sauce?

Replace sour cream with Greek yogurt for a lighter version, or use mashed avocado mixed with lime juice and cilantro for a dairy-free alternative. The sauce adds essential moisture and tanginess that balances the spices on the fish.

→ Are these gluten-free?

Yes—with a few adjustments. Use corn tortillas instead of flour, skip the breading step, or use gluten-free breadcrumbs for the crispy coating. The fish, slaw, and sauce are naturally gluten-free when made with careful ingredient selection.

→ What sides pair well with fish tacos?

Serve with Mexican rice, black beans, or a simple corn and tomato salad. For drinks, a crisp lager, citrusy Sauvignon Blanc, or sparkling limeade complement the fresh flavors beautifully while cutting through the rich sauce.