Bang Bang Fish Tacos (Print Version)
Crispy fish tortillas with spicy-sweet bang bang sauce and refreshing lime slaw for a bold weeknight meal.
# What You'll Need:
→ Fish and Marinade
01 - 1.1 lb firm white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon paprika
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon cayenne pepper
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon black pepper
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
→ Breading
09 - 1/2 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 cup panko breadcrumbs
→ Bang Bang Sauce
12 - 1/3 cup mayonnaise
13 - 2 tablespoons sweet chili sauce
14 - 1 tablespoon Sriracha (adjust to taste)
15 - 1 tablespoon honey or maple syrup
16 - 1 teaspoon fresh lime juice
→ Creamy Lime Slaw
17 - 2 1/2 cups shredded cabbage (mix of red and green)
18 - 1 medium carrot, grated
19 - 3 tablespoons mayonnaise
20 - 2 tablespoons Greek yogurt or sour cream
21 - 1 tablespoon fresh lime juice
22 - 1 teaspoon lime zest
23 - 1 teaspoon sugar
24 - Kosher salt and freshly ground black pepper, to taste
→ For Serving
25 - 8 small corn or flour tortillas
26 - Fresh cilantro, chopped
27 - Lime wedges
# How to Make It:
01 - Cut the fish fillets into bite-sized strips. In a mixing bowl, combine paprika, garlic powder, cayenne pepper, salt, black pepper, lime juice, and olive oil. Add the fish pieces and toss to coat evenly. Let rest for 10 minutes.
02 - Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each marinated fish strip through the flour, dip into the egg, then press firmly into the panko to coat completely.
03 - Heat a thin layer of oil in a large nonstick skillet over medium heat. Fry the breaded fish in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Taste and adjust the heat level as desired.
05 - In a large bowl, combine shredded cabbage and grated carrot. Add mayonnaise, Greek yogurt, lime juice, lime zest, sugar, salt, and pepper. Toss thoroughly until the vegetables are evenly coated.
06 - Heat the tortillas in a dry skillet over medium heat or in the microwave until warm and pliable, about 30 seconds per side.
07 - Layer creamy lime slaw onto each warm tortilla, top with crispy fish strips, drizzle generously with bang bang sauce, and finish with chopped cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The bang bang sauce walks that perfect line between sweet heat and tangy richness, and you will want to put it on everything once you taste it.
- Crispy fish tacos at home in under an hour feel like a small victory over the impulse to order takeout.
- The slaw doubles as a brilliant side dish for anything grilled, so you get two recipes in one.
02 -
- Overcrowding the pan is the fastest way to steam your fish instead of frying it, so work in batches and give each piece breathing room.
- The slaw tastes even better after thirty minutes in the fridge, so make it first and let it develop while you handle everything else.
03 -
- Press the panko firmly onto the fish instead of just sprinkling it, because a tight initial bond prevents the crust from peeling off during frying.
- Let the assembled tacos rest for exactly one minute before eating so the sauce soaks slightly into the tortilla and creates this magical soft crisp contrast.