Bang Bang Fish Tacos (Printable version)
Crispy fish in warm tortillas with spicy-sweet bang bang sauce and refreshing lime slaw.
# What you need:
→ Fish & Marinade
01 - 1.1 lb firm white fish fillets (cod, tilapia, or haddock), cut into strips
02 - 1 teaspoon paprika
03 - ½ teaspoon garlic powder
04 - ¼ teaspoon cayenne pepper
05 - ½ teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
→ Breading
09 - ½ cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 cup panko breadcrumbs
→ Bang Bang Sauce
12 - ⅓ 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 - 2½ cups shredded cabbage (red and green mix)
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 granulated 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:
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 marinate for 10 minutes at room temperature.
02 - Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each marinated fish strip through the flour, shake off excess, 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. Working in batches to avoid crowding, fry the breaded fish strips 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 the 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 the shredded cabbage and grated carrot. Add the 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 for about 30 seconds per side, or microwave them in a damp paper towel until warm and pliable.
07 - Layer a generous portion of creamy lime slaw onto each warm tortilla. Arrange the crispy fish strips on top, drizzle liberally with bang bang sauce, and finish with chopped cilantro. Serve immediately with extra lime wedges on the side.
# Expert Advice:
01 -
- The bang bang sauce walks a perfect line between sweet heat and creamy indulgence that makes you want to put it on everything.
- Crispy panko crusted fish paired with tangy lime slaw creates the kind of texture contrast that keeps you reaching for another taco.
- Everything comes together in under forty minutes which makes this feel like a weeknight victory rather than a production.
02 -
- Do not crowd the pan when frying because the fish will steam instead of crisp and you will end up with a soggy coating.
- Let the breaded fish rest for five minutes before frying so the panko has time to adhere properly to the egg layer.
- The slaw actually improves if you make it thirty minutes ahead because the cabbage softens slightly and absorbs more dressing.
03 -
- An air fryer at 200 degrees Celsius for ten minutes gives you incredibly crispy fish with barely any oil and less mess to clean up.
- Double the bang bang sauce and keep the extra in the fridge because you will want it on sandwiches, roasted vegetables, and everything else for the next three days.