Tortilla-Crusted Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Pan-fried white fish coated in crushed tortilla chips, served in warm corn tortillas with a zesty cilantro lime slaw for bright contrast. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (tilapia or cod), corn tortillas, tortilla chips, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 white fish fillets (tilapia or cod)
• 8 small corn tortillas
• 1 1/2 cups tortilla chips, crushed
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup canola oil
• 2 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

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Instructions

1. Step 1: Cut 1 lb white fish fillets into 3-inch pieces. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in another, and 1 1/2 cups crushed tortilla chips in a third bowl.
2. Step 2: Dip each fish piece first into the flour, shaking off excess, then into the beaten eggs, and finally press into the crushed tortilla chips to coat completely.
3. Step 3: Heat 1/4 cup canola oil in a large skillet over medium heat. Fry the coated fish pieces in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, and a pinch of salt and pepper. Toss to make the cilantro lime slaw.
5. Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side. Fill each tortilla with 2-3 pieces of the tortilla-crusted fish and top with a generous spoonful of the cilantro lime slaw before serving.