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Crispy Fish Tacos with Creamy Green Sauce on plate

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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 410
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • Mini food processor or blender
  • Mixing bowls
  • Whisk
  • Paper Towels

Method
 

  1. 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.
  2. Make the slaw: whisk lime juice, mayonnaise, yogurt, sriracha, and salt in a bowl. Add cabbage and red onion, toss to coat evenly.
  3. 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.
  4. Dredge fish in flour, dip in egg, then coat in panko. Arrange on plate or baking sheet.
  5. 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.
  6. 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.