Crispy Pan-Fried Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Golden pan-fried white fish fillets nestled in warm tortillas with a zesty cilantro lime slaw, perfect for a fresh and vibrant taco night. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1 medium, grated carrot
• 1/3 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tsp honey
• 1/4 tsp (for slaw) salt

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Instructions

1. Step 1: In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Dredge 1 lb white fish fillets cut into 3-inch pieces in the flour mixture, shaking off excess.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Step 4: Add fish pieces in a single layer and pan-fry for 3-4 minutes per side until golden brown and cooked through; transfer to paper towels to drain.
5. Step 5: In a medium bowl, toss 2 cups shredded green cabbage, 1 grated medium carrot, 1/3 cup chopped fresh cilantro with 2 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp honey, and 1/4 tsp salt until well combined.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
7. Step 7: Assemble tacos by placing 2-3 pieces of fish on each tortilla and topping with a generous scoop of the cilantro lime slaw. Serve immediately.