Battered Fish Tacos with Baja Slaw

Treat yourself to these crispy battered fish tacos with fresh cabbage slaw and pico de gallo!


  • 24 round crackers (such as Ritz), finely crushed
  • 1/2 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons taco seasoning
  • 1 egg, lightly beaten
  • 1 cup water
  • 1/4 cup lime juice, about 2 limes
  • 1 1/2 pounds mahi-mahi or cod fillets
  • 1/2 to 1 cup vegetable oil
  • 1 1/2 cups shredded green and purple cabbage
  • 12 corn tortillas, warmed
  • 1 avocado, peeled, pitted, and sliced
  • Pico de gallo
  • Sour cream


  1. In a large bowl, combine cracker crumbs, Panko, flour, taco seasoning, egg, water, and lime juice into a very thick batter.
  2. Cut the fish into strips about 1-inch thick and 4-inches long. Pat the fish pieces dry between two paper towels so the batter can adhere. 
  3. Use a spatula to stir the fish into the batter and coat all the pieces.
  4. Heat 1-inch of oil in a large cast-iron skillet over medium-high heat, until it reaches 375F. Remove a few fish pieces from the bowl, allow the excess batter to drip back into the bowl, and add them to the skillet. Working in batches, fry the fish until golden, flipping the pieces once to cook the other side. Transfer the fish to a plate lined with paper towels.
  5. Assemble the taco by placing a thin layer of cabbage on each tortilla, adding some fish pieces, and topping with avocado slices, pico de gallo, and a generous drizzle of sour cream.