Bang Bang Fish Tacos (Printer-Friendly)
Crispy fish tacos with spicy-sweet bang bang sauce and refreshing lime slaw wrapped in warm tortillas.
# What You'll 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, adjusted 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, 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 sugar
24 - Kosher salt and freshly ground black pepper, to taste
→ To Serve
25 - 8 small corn or flour tortillas
26 - Fresh cilantro, chopped
27 - Extra lime wedges
# How to Make It:
01 - Cut the fish fillets into bite-sized strips, about 1 inch wide. In a mixing bowl, combine paprika, garlic powder, cayenne, 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: the first with flour, the second with beaten eggs, and the third with panko breadcrumbs. Working one piece at a time, dredge each fish strip in flour, shake off excess, dip into egg, and press firmly into panko until fully coated.
03 - Heat a thin layer of oil in a large nonstick skillet over medium heat. Fry the breaded fish in batches, 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 shredded cabbage, grated carrot, mayonnaise, Greek yogurt, lime juice, lime zest, sugar, salt, and pepper. Toss thoroughly until the vegetables are evenly coated. Let sit for 5 minutes to allow flavors to meld.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave in a stack wrapped in a damp paper towel for 20 seconds until warm and pliable.
07 - Layer a generous portion of creamy lime slaw onto each warm tortilla. Top with crispy fish strips and drizzle generously with bang bang sauce. Garnish with chopped cilantro and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The bang bang sauce walks that perfect line between sweet heat and creamy comfort, and once you taste it you will want to put it on everything.
- Everything comes together in under an hour, which means this dish fits into even the most chaotic weeknight schedule without feeling rushed.
02 -
- Do not crowd the skillet when frying, because the fish pieces will steam instead of crisping and you will lose that satisfying crunch.
- Making the slaw thirty minutes ahead gives the cabbage time to soften slightly and the flavors time to marry, which makes a real difference.
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 for sandwiches, roasted vegetables, or dipping french fries later in the week.