Description
Crispy Fish Tacos with Cilantro Lime Slaw offer a delightful twist on traditional tacos, combining the crunch of perfectly fried fish with a refreshing, zesty slaw. In just 25 minutes, you can whip up this mouthwatering dish that’s perfect for busy weeknights or lively gatherings. The crispy fish strips, seasoned to perfection, are complemented by a vibrant cilantro lime slaw that adds both flavor and freshness. This recipe not only pleases the palate but also provides a nutritious meal packed with fresh ingredients. Customize your tacos with your favorite toppings for an exciting culinary experience that everyone will love.
Ingredients
- 1 lb white fish (cod or tilapia), cut into strips
- 1 cup panko breadcrumbs
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1/2 cup shredded carrots
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the cilantro lime slaw by mixing shredded cabbage, carrots, and cilantro in a bowl. In another bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper; combine with the slaw and refrigerate.
- Coat the fish strips in flour, dip in beaten eggs, then coat in panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat and fry fish strips for 3-4 minutes on each side until golden brown.
- Warm tortillas briefly and fill them with crispy fish and slaw.
- Serve garnished with lime wedges and additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 120mg
Keywords: For added flavor, try incorporating spices like chili powder or garlic powder into the fish coating. Consider adding toppings like avocado slices or jalapeños for an extra kick.