Bang Bang Fish Tacos (Printable Version)
Crispy fish in warm tortillas with spicy-sweet bang bang sauce and refreshing creamy 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, adjusted 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
# Directions:
01 - Cut the fish fillets into bite-sized strips. In a mixing bowl, whisk together paprika, garlic powder, cayenne pepper, kosher 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 side by side. Place the flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Working one piece at a time, dredge each fish strip in flour, shaking off excess, then dip in egg, and press firmly into 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 without overcrowding, cooking 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 by adding more Sriracha if desired.
05 - Combine shredded cabbage and grated carrot in a large bowl. Add mayonnaise, Greek yogurt, lime juice, lime zest, sugar, salt, and pepper. Toss thoroughly until the vegetables are evenly coated. Set aside.
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 creamy lime slaw onto each warm tortilla, arrange crispy fish strips on top, drizzle generously with bang bang sauce, and finish with chopped cilantro. Serve immediately with extra lime wedges on the side.
# Expert Tips:
01 -
- The bang bang sauce walks a perfect line between heat and sweetness that makes everyone at the table pause mid bite and reach for another taco.
- Crispy fish paired with cool, tangy slaw creates a contrast that feels like a tiny celebration in every single bite.
02 -
- Do not crowd the pan while frying or the oil temperature drops and the fish steams instead of crisping, which I learned after a soggy first attempt.
- The slaw actually improves if you make it thirty minutes ahead, giving the cabbage time to soften slightly and absorb the lime dressing.
03 -
- Pat the fish completely dry with paper towels before marinating because excess moisture is the enemy of a crispy crust.
- Double the bang bang sauce and keep the extra in the fridge because you will want it on everything from roasted vegetables to sandwiches by the end of the week.