Spicy Fish Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 8 taco-sized strips (about 2–3 inches wide). Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Set up breading stations

In one shallow bowl combine 0.5 cups all-purpose flour and 0.25 cups cornstarch with 0.5 tsp paprika, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. In a second bowl beat 2 eggs. In a third bowl place 1 cup panko breadcrumbs.

Bread the fish

Dredge each fish strip first in the flour mixture, shaking off excess, then dip into beaten eggs, letting excess drip off, then press into panko to coat evenly. Place breaded strips on a tray while you heat the oil.

Fry the fish

Heat 1 cup vegetable oil in a large skillet over medium-high heat until it registers about 350°F (175°C) or bubbles form when a few panko crumbs are dropped in. Fry fish in batches without crowding, about 2–3 minutes per side, until golden brown and cooked through (internal temp ~145°F/63°C). Transfer to a paper towel-lined plate to drain and keep warm in a low oven (about 200°F/95°C) if needed.

Alternative - Bake

If you prefer baking, preheat oven to 425°F (220°C). Place breaded fish on a parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes until golden and cooked through, flipping once halfway.

Combine 3 cups thinly sliced green cabbage, 1 cup red cabbage, 0.5 cup shredded carrot, 2 tbsp sliced green onions, and 2 tbsp chopped cilantro in a bowl. Add 1 tbsp fresh lime juice and 0.5 tsp salt; toss to combine. Taste and adjust salt or lime. Keep chilled until assembly.

Whisk together 0.5 cups tonkatsu sauce, 1 tbsp sriracha, 2 tbsp mayonnaise, and 1 tsp honey in a small bowl until smooth. Adjust sriracha for heat preference. Reserve about 2–3 tbsp per taco for drizzling; keep remaining sauce for serving.

In a small bowl combine 0.25 cup mayonnaise, 2 tbsp pineapple juice, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sesame oil, and 0.5 tsp sugar. Whisk until smooth. This dressing is slightly sweet and tangy—taste and adjust pineapple juice or soy to balance sweetness and salt.

Warm 8 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep warm covered with a towel.

To assemble each taco: place a warmed tortilla on a plate, spread about 1 tsp Waikiki dressing down the center, add 1–2 pieces of breaded fish (depending on size), top with 2–3 tbsp cabbage slaw, then drizzle 2–3 tbsp spicy katsu sauce over the top. Garnish with a few cilantro leaves and a squeeze of lime.

Serve tacos with 2 cups cooked white rice and 1 cup macaroni salad on the side. Offer extra katsu sauce, Waikiki dressing, and lime wedges at the table.

Taste a finished taco and adjust any seasonings as needed—add more sriracha to katsu for heat, or more lime for brightness. Leftover fried fish is best enjoyed the same day; store cooled leftovers in an airtight container in the refrigerator up to 2 days.