Pan-Fried Fish Tacos with Spicy Slaw

Image of Elizabeth Hill
Rated 5.0 based on 2 customer reviews
Pan-Fried Fish Tacos with Spicy Slaw
Pan-Fried Fish Tacos with Spicy Slaw
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  • For the slaw:
  • ¼ head green cabbage, shredded
  • 2 green onions, thinly sliced
  • 1 small carrot, finely shredded
  • 1 jalapeño pepper, thinly sliced
  • 2 tablespoon Greek yogurt
  • 1 lime, juice and zest
  • 1 tablespoon agave nectar
  • 1 clove garlic, minced
  • 2 teaspoon mayonnaise

  • ½ cup flour
  • ¼ teaspoon ancho chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 tablespoon vegetable oil
  • 2 pounds basa fillets
  • 8 tortillas, warmed


  1. Toss cabbage with salt in a large bowl; massage cabbage to tenderize. Transfer cabbage to a colander placed over a bowl; drain to remove excess liquid, 10 to 20 minutes.
  2. Squeeze as much moisture from cabbage as possible; transfer to a mixing bowl. Toss cabbage with green onions, carrot, and jalapeño pepper.
  3. Whisk the greek yogurt, lime juice and zest, garlic, agave nectar, and mayonnaise together in a small bowl into a creamy dressing; divide the dressing into two equal portions. Stir one dressing portion into the slaw mixture and toss to coat.
  4. Mix flour, ancho chile powder, salt, and black pepper together in a wide, shallow bowl. Lightly press fish fillets into the flour mixture to coat.
  5. Heat the vegetable oil over medium-high heat. Fry fish in hot oil until golden and and the flesh flakes easily, about 2 minutes per side. Flake fish into chunks and spoon into warm tortillas; serve with reserved dressing.
Mealthy tip:

Lots of light and healthy fish options work well in this recipe. Try rockfish, sole, or tilapia. Note that the fish continues to cook for a little while after it’s been removed from the heat. Let it to sit for 5 minutes or so while you get everything else together. Flake it apart at the last minute for perfectly tender pieces.


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(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Really delicious fish tacos! I am not a huge fan of slaw, but I loved this spicy version. It paired perfectly with the tacos. My husband also really loved these. It's our new go-to fish taco recipe.

Image of Greg Jones

Greg Jones says:

The spicy slaw in these tacos are amazing! I fried my corn tortilla shells and grilled the fish. Very good dish, excellent flavor and seasoning.