Crispy Fish Tacos with Chipotle-Lime Slaw and Avocado

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.5 lb firm white fish fillets (cod or tilapia), cut into 1-inch strips
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1.25 tsp total, divided kosher salt
• 1/2 tsp black pepper
• 1 large egg
• 1.5 cups panko breadcrumbs
• 1/3 cup neutral oil for pan-frying
• 3 cups shredded green cabbage
• 1/3 cup mayonnaise
• 1 tbsp chipotle in adobo, minced
• 3 tbsp lime juice
• 1 tsp honey
• 8–10 corn or flour tortillas (6-inch)
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves
• for serving lime wedges

Instructions

1. 1In a medium bowl whisk mayonnaise, minced chipotle, lime juice, honey, and salt. Toss with shredded cabbage until coated; refrigerate the slaw while you cook the fish so flavors meld.
2. 2Set up a breading station: bowl 1 with flour, cornstarch, chili powder, garlic powder, cumin, salt, and pepper; bowl 2 with the beaten egg; bowl 3 with panko.
3. 3Pat fish strips dry. Dredge each piece in the flour mixture, dip in egg, then press firmly into panko so crumbs adhere on all sides. Place breaded fish on a plate.
4. 4Heat oil in a large skillet over medium heat until a panko crumb sizzles immediately (about 350°F). Working in batches to avoid crowding, fry fish 2–3 minutes per side until deep golden and cooked through. Drain on a wire rack or paper towels.
5. 5Warm tortillas in a dry skillet 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds until pliable.
6. 6Build tacos: place 1–crispy fish in each tortilla, top with a generous pile of chipotle-lime slaw, avocado slices, and cilantro. Squeeze remaining lime juice over the top.
7. 7Serve immediately with extra lime wedges and any leftover slaw on the side so the fish stays crunchy.