Zesty Bang Bang Fish Tacos (Printable Version)
Crispy fish in warm tortillas topped with spicy-sweet bang bang sauce and tangy lime slaw. Ready in 40 minutes.
# 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 (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 - Salt and freshly ground black pepper, to taste
→ For Serving
25 - 8 small corn or flour tortillas
26 - Fresh cilantro, chopped
27 - Extra lime wedges
# Directions:
01 - Cut the fish fillets into bite-sized strips. In a mixing bowl, combine paprika, garlic powder, cayenne, salt, 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 first in flour, shaking off excess, then dip in egg, and finally press firmly into 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 by adding more Sriracha if 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 a few minutes to allow flavors to meld.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them in a damp paper towel for 20 seconds until warm and pliable.
07 - Layer creamy lime slaw onto each warm tortilla, top with crispy fish strips, drizzle generously with bang bang sauce, and finish with a sprinkle of chopped fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The bang bang sauce walks a perfect line between sweet heat and tangy creaminess that makes people lick their fingers without shame.
- Everything comes together in under forty minutes, which means you can pull this off on a Tuesday without losing your mind.
02 -
- Do not crowd the pan when frying fish because the temperature drops and you end up with soggy breading instead of crunch.
- Assemble the tacos right before serving because that crisp coating softens quickly under the slaw and sauce.
03 -
- Press the panko onto the fish firmly with your palms so it adheres during frying and does not fall off into the pan.
- Double the bang bang sauce because you will want it for dipping everything else you make this week.