Crispy Fish Tacos with Lime Slaw & Chipotle Mayo

Golden, crunchy fish tucked into warm tortillas with a bright limey slaw and smoky chipotle mayo—fresh, colourful, and made for sharing.

Ingredients

• 1 lb (450g) white fish fillets (cod, tilapia, pollock), cut into 1-inch (2.5cm) strips
• 8 small flour or corn tortillas
• 3 cups shredded cabbage (green, or a mix of green + red for extra colour)
• 1 small carrot, grated (about 3/4 cup)
• 1/2 cup cilantro leaves, loosely packed
• 1 large lime (zest + 3 tbsp juice), plus extra wedges to serve
• 1/2 cup mayonnaise
• 1–2 tbsp chipotle in adobo (minced), plus 1 tsp adobo sauce (optional, for extra smoky heat)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp garlic powder (or 1 small garlic clove, finely grated)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Neutral oil for frying (about 1/2–3/4 cup; canola/vegetable)

Method

• 1

  Step 1: Make the chipotle mayo

  In a small bowl, mix mayonnaise with chipotle (and adobo sauce if using), 1 tbsp lime juice, a pinch of salt, and a few grinds of pepper. Taste and adjust: more lime for brightness, more chipotle for heat. Set aside.

• 2

  Step 2: Toss the lime slaw

  In a large bowl, combine cabbage, grated carrot, cilantro, lime zest, remaining 2 tbsp lime juice, 1 tbsp mayo (optional, for a lightly creamy slaw), 1/4 tsp salt, and pepper. Toss well and let it sit while you cook the fish (it softens slightly and gets juicier).

• 3

  Step 3: Season the fish

  Pat fish dry with paper towels (this helps it crisp). Sprinkle with cumin, smoked paprika, garlic powder, 1/2 tsp salt, and pepper.

• 4

  Step 4: Set up the crispy coating station

  Line up 3 shallow bowls:

• 5

  Step 5: Fry until golden and crunchy

  Heat 1/2 inch (1.25cm) oil in a skillet over medium-high heat to **350°F/175°C** (a breadcrumb should sizzle vigorously on contact). Fry fish in batches, 2–3 minutes per side, until deep golden and cooked through (fish should flake easily). Transfer to a rack or paper towel-lined plate and sprinkle with a pinch of salt while hot.

• 6

  Step 6: Warm the tortillas

  Warm tortillas in a dry skillet over medium heat, about 20–30 seconds per side, until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

• 7

  Step 7: Assemble and serve

  Spread a spoonful of chipotle mayo on each tortilla, add a handful of lime slaw, top with crispy fish, then finish with extra cilantro and a squeeze of lime. Serve immediately while the fish is at peak crunch.

Tips

• **Baked/air-fryer option (lighter)**: Spray crumbed fish with oil. Bake at **450°F/230°C for 10–12 minutes** (flip once), or air-fry at **400°F/200°C for 8–10 minutes**, until golden and cooked through.
• **No chipotle in adobo?** Use 1/2 tsp smoked paprika + a pinch of cayenne (or hot sauce) in the mayo instead.
• **Extra springy colour**: Use a mix of green + red cabbage, and add extra grated carrot and cilantro for a brighter platter.
• **Make-ahead**: Slaw and chipotle mayo can be made up to **24 hours ahead** (keep separately, refrigerated). Fry the fish just before serving for best crunch.
• **Serving ideas**: Put everything out “taco bar” style for a social-friendly spread—pile slaw in a big bowl, fish on a platter, mayo in a squeeze bottle, and lots of lime wedges.

Nutrition (per serving, estimate)