Description
Crispy fish tacos with cilantro lime slaw are a must-try for taco enthusiasts. These flavorful tacos feature golden-brown, crunchy fish wrapped in warm corn tortillas and topped with a refreshing slaw that bursts with zesty lime and fresh cilantro. Perfect for Taco Tuesday or casual gatherings, this dish brings a taste of coastal cuisine right to your kitchen.
Ingredients
Scale
- 1 lb firm white fish fillets (like cod or tilapia)
- 1 cup panko breadcrumbs
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- Juice of 2 limes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Cut the fish fillets into strips and pat dry. Season with salt, pepper, cumin, and paprika.
- Set up a breading station with three shallow dishes: one with flour (seasoned with salt), one with beaten eggs mixed with a splash of water, and one with panko breadcrumbs.
- Coat each fish strip in flour, dip into the egg wash, then roll in panko until fully covered.
- Heat vegetable oil in a skillet over medium-high heat. Fry the fish strips for about 2-3 minutes per side until golden brown.
- In a bowl, combine shredded cabbage, chopped cilantro, mayonnaise, lime juice, salt, and pepper to make the slaw. Toss well.
- Warm corn tortillas briefly in a dry skillet. Fill each tortilla with crispy fish strips and top generously with cilantro lime slaw.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg