Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are a deliciously vibrant dish that captures the essence of summer. With perfectly crispy fish fillets enveloped in warm corn tortillas and topped with zesty slaw, each bite is a delightful crunch. This recipe is not only simple to prepare but also versatile, allowing you to customize it with your favorite toppings. Perfect for casual gatherings or a cozy dinner at home, these tacos will have everyone coming back for seconds!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 small corn tortillas
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 cup shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp fresh lime juice
- Avocado slices (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with panko breadcrumbs.
- Coat each fish fillet in flour, dip in egg, then coat in panko breadcrumbs.
- Heat oil in a skillet over medium-high heat and fry the fish for about 3 minutes per side until golden brown and crispy.
- In a separate bowl, combine shredded cabbage, chopped cilantro, and lime juice; toss well to mix.
- Warm corn tortillas in the oven or on a skillet, then assemble by placing crispy fish on each tortilla topped with slaw.
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 130mg