Zesty Bang Bang Fish Tacos (Print View)
Crispy fish in warm tortillas with spicy-sweet bang bang sauce and refreshing creamy lime slaw.
# What You 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 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 - Lime wedges
# How-To Steps:
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 bowls in a row: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each marinated fish strip through the flour, shaking off excess, then dip into the egg, and finally 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 mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Taste and adjust the heat level with additional Sriracha as desired.
05 - In a large bowl, combine the 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. Let sit for a few minutes so flavors meld.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave in a damp paper towel for 20 to 30 seconds, until warm and pliable.
07 - Layer a generous spoonful of creamy lime slaw onto each warm tortilla. Top with crispy fish strips, drizzle with bang bang sauce, and sprinkle with chopped cilantro. Serve immediately with extra lime wedges on the side.
# Expert Hints:
01 -
- The bang bang sauce walks the line between sweet and fiery, and once you taste it you will want to put it on everything.
- Crispy panko crusted fish paired with tangy lime slaw creates the kind of contrast that makes you close your eyes.
- Everything comes together in under forty minutes, which means this fits into even the most chaotic weeknight.
02 -
- Do not rush the oil temperature, if the pan is not hot enough the panko will absorb oil instead of crisping and you will end up with soggy fish.
- Press the panko firmly onto each piece of fish with your palms, a loose coating falls off in the pan every single time.
03 -
- Pat the fish completely dry with paper towels before marinating, excess moisture is the enemy of a crispy crust.
- Taste the bang bang sauce after mixing and trust your palate, some days it needs more heat and some days it needs more honey.