Description
These tacos feature crispy fish paired with fresh cabbage slaw and zesty lime crema, offering a delightful taste of summer in every bite.
Ingredients
- Fish fillets (cod or tilapia)
- Corn tortillas
- Cabbage (shredded)
- Lime
- Sour cream or Greek yogurt
- Breadcrumbs
- Egg
- Flour
- Cumin
- Salt
- Pepper
- Oil (for frying)
Instructions
- Whip up the lime crema by mixing sour cream or Greek yogurt with lime juice, salt, and pepper in a bowl. Set aside.
- Coat fish fillets in flour, dip in beaten egg, and then coat with breadcrumbs, seasoning with cumin, salt, and pepper.
- Heat oil in a pan over medium-high heat and fry the fish fillets for about 3-4 minutes on each side until golden brown and crispy.
- Warm the corn tortillas in a separate pan for a minute on each side until pliable.
- Assemble the tacos by placing fried fish in each tortilla, topping with shredded cabbage, and drizzling with lime crema.
- Serve immediately while the fish is still hot and crispy.
Notes
These tacos are best enjoyed fresh but can be stored separately in airtight containers for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg