Crispy Fish Tacos with Creamy Green Sauce
These Crispy Fish Tacos with Creamy Green Sauce are crunchy, tangy, and packed with flavor. Served with a zesty slaw and a smooth avocado-lime sauce, they’re the perfect weeknight dinner!
Equipment
- Large skillet
- Mini Food Processor or Blender
- Mixing bowls
- Whisk
- Paper Towels
Ingredients
Creamy Avocado Sauce
- 1 large avocado
- 0.25 cup Greek yogurt
- 3 tbsp fresh lime juice
- 0.25 cup fresh cilantro, packed
- 0.25 tsp fine sea salt
Quick Taco Slaw
- 3 tbsp fresh lime juice
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1 tsp Sriracha
- 0.25 tsp fine sea salt
- 4 cups shredded cabbage
- 0.25 cup red onion thinly sliced
Crispy Fish
- 1 lb cod filets cut into 2-3 inch fingers
- 0.25 cup all-purpose flour
- 1 tsp chili powder
- 0.5 tsp fine sea salt divided
- freshly ground black pepper to taste
- 1 large egg whisked with 1 tbsp water
- 1 cup panko breadcrumbs
- olive oil for shallow frying
For Serving
- 8 small flour or corn tortillas warmed
- chopped tomato, serrano/jalapeño chili, pickled red onions, cilantro, lime wedges optional toppings
Instructions
- Make the creamy green sauce: combine avocado, Greek yogurt, lime juice, cilantro, and salt in a food processor. Blend until smooth, adding water a teaspoon at a time to thin if needed. Taste and adjust seasoning.
- Make the slaw: whisk lime juice, mayonnaise, yogurt, sriracha, and salt in a bowl. Add cabbage and red onion, toss to coat evenly.
- Cut cod into 2-3 inch fingers. Set up breading station: flour + chili powder + ¼ tsp salt + pepper in one bowl, egg + 1 tbsp water in second, panko + ¼ tsp salt in third.
- Dredge fish in flour, dip in egg, then coat in panko. Arrange on plate or baking sheet.
- Heat olive oil in skillet over medium heat (⅛-inch depth). Fry fish in batches until golden-brown and cooked through, 2–3 minutes per side. Drain on paper towels.
- To serve: scoop slaw into tortillas, top with fish, a dollop of green sauce, and desired toppings like tomato, pickled onions, or lime wedges.
Notes
For a lighter version, bake the breaded fish at 400°F (200°C) for 12–15 minutes instead of frying. Serve immediately for the crispiest texture.