Zesty Bang Bang Fish Tacos (Print Version)
Crispy fish in warm tortillas drizzled with spicy-sweet sauce and topped with tangy lime slaw.
# What You Need:
→ Fish & 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 freshly ground 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 - Extra lime wedges
# Directions:
01 - Cut the fish fillets into bite-sized strips, about 3 inches long. In a mixing bowl, combine the paprika, garlic powder, cayenne, salt, black pepper, lime juice, and olive oil to form a marinade. Add the fish strips and toss to coat evenly. Let the fish rest in the marinade for 10 minutes at room temperature.
02 - Arrange three shallow bowls in a row. Place the flour in the first bowl, the beaten eggs in the second, and the panko breadcrumbs in the third. Working one piece at a time, dredge each fish strip in the flour, shaking off excess, then dip into the egg, and finally press firmly into the panko to coat on all sides.
03 - Heat a thin layer of oil in a large nonstick skillet over medium heat. Fry the breaded fish strips in batches, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side until the coating is golden brown and the fish is cooked through. Transfer the finished pieces to a plate lined with paper towels to drain.
04 - In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined. Taste and adjust the heat level by adding more Sriracha if desired. Set aside.
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 everything together until the vegetables are evenly coated. Let the slaw sit for a few minutes so the flavors meld.
06 - Heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap the entire stack in a damp paper towel and microwave for 30 to 45 seconds until warm and pliable.
07 - Lay a generous bed of creamy lime slaw down the center of each warm tortilla. Arrange several crispy fish strips on top of the slaw. Drizzle the bang bang sauce generously over the fish. Finish with a sprinkle of chopped fresh cilantro and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The bang bang sauce walks that perfect line between sweet heat and creamy cool, and once you taste it you will want to put it on everything from roasted vegetables to your morning eggs.
- Crispy panko crusted fish feels like restaurant quality but comes together with nothing more than three shallow bowls and a bit of patience at the stove.
- The creamy lime slaw does double duty as both a refreshing crunch inside the taco and a smart make ahead component that actually tastes better after sitting in the fridge for an hour.
02 -
- If the oil is not hot enough when the fish goes in, the breading will absorb grease instead of crisping, so test with a tiny pinch of panko first and wait for it to sizzle on contact.
- Mixing the slaw too far ahead will make it watery and limp because salt draws moisture from cabbage, so toss it no more than an hour before serving for the best texture.
03 -
- One hand for dry ingredients and one hand for wet during breading prevents the dreaded club hand situation where your fingers become breaded along with the fish.
- A light spray of cooking oil over the panko coated fish before frying creates a more evenly golden crust and reduces the amount of oil you need in the pan.