Description
Delight in these crispy fish tacos, bursting with flavor and fresh ingredients. Perfect for a quick weeknight dinner or a festive gathering, they’re sure to impress everyone at the table.
Ingredients
Scale
- 1 lb fresh white fish (cod or tilapia)
- 1 cup all-purpose flour
- 8 corn tortillas
- 2 cups green cabbage, shredded
- 2 tbsp lime juice, freshly squeezed
- 1 tsp chili powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
Instructions
- Rinse and pat dry the fish; cut into bite-sized pieces.
- In a bowl, combine flour, chili powder, salt, and pepper. Gradually add water until the batter is thick yet pourable.
- Heat oil in a skillet over medium heat until shimmering.
- Dip each piece of fish into the batter and fry for 3-4 minutes per side until golden brown and crispy.
- In a separate bowl, mix shredded cabbage with lime juice; season with salt and pepper.
- Warm tortillas briefly, then fill with fried fish, slaw, cilantro, and optional avocado slices.
Notes
- Marinate fish for enhanced flavor before cooking.
- For a vegetarian option, substitute fish with grilled vegetables or crispy tofu.
- Experiment with spices like cumin for added zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg