Description
A mouthwatering fish taco recipe featuring crispy white fish fillets and a refreshing cilantro lime slaw, all wrapped in warm corn tortillas.
Ingredients
For the Fish:
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1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
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1 cup all-purpose flour
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1 cup panko breadcrumbs
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2 eggs, beaten
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1 tsp garlic powder
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1 tsp smoked paprika
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Salt and pepper to taste
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Vegetable oil (for frying)
For the Cilantro Lime Slaw:
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2 cups shredded green cabbage
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1 cup shredded purple cabbage
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1 large carrot, shredded
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1/2 cup fresh cilantro, chopped
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Juice of 1 lime
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2 tbsp mayonnaise
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Salt and pepper to taste
For Serving:
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8 small corn tortillas
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Lime wedges
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Optional toppings: avocado slices, salsa, jalapeño slices, hot sauce
Instructions
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Prepare the Fish: Pat dry the fish fillets and cut into strips. Season with salt and pepper.
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Set Up Breading Station: Prepare three bowls – seasoned flour, beaten eggs, and panko breadcrumbs.
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Bread the Fish: Coat each fish piece in flour, dip in eggs, and coat with panko breadcrumbs.
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Fry the Fish: Heat oil in a skillet over medium-high heat. Fry fish strips until golden brown and crispy, about 3 minutes per side. Drain on paper towels.
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Make the Slaw: Combine green cabbage, purple cabbage, shredded carrot, and cilantro. Add lime juice, mayonnaise, salt, and pepper. Toss well.
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Warm the Tortillas: Heat tortillas in a dry skillet or over an open flame for 20–30 seconds per side.
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Assemble Tacos: Place crispy fish strips on each tortilla. Top with cilantro lime slaw and any desired toppings.
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Serve: Garnish with lime wedges and enjoy immediately.
Notes
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For extra crunch, double coat the fish in breadcrumbs.
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To bake instead of frying, preheat oven to 400°F (200°C) and bake fish for 12–15 minutes, flipping halfway.
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Store leftovers in an airtight container for up to 2 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American