Fish Tacos
These fish tacos feature crispy, golden fish wrapped in warm tortillas paired with a tangy slaw and a creamy sauce, making them a delicious and satisfying meal.
Ingredients
For the fish
- 1 lb white fish (such as cod, tilapia, or mahi-mahi), cut into 1-inch strips Use fresh fish for the best flavor.
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1 large egg, beaten
- 1 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
- 1/4 cup vegetable oil (for frying)
For the tacos
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1 medium lime, cut into wedges
For the sauce
- 1/2 cup sour cream or Greek yogurt For a creamier sauce.
- 1 tbsp lime juice For flavor.
- 1 tsp hot sauce (optional) For added spice.
Instructions
Prepare the Fish
- Pat the fish strips dry with a paper towel.
- In a small bowl, mix the chili powder, garlic powder, cumin, salt, and pepper.
- Sprinkle the seasoning mix over the fish strips, ensuring they are evenly coated.
Set Up the Breading Station
- Place the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs in a third.
- Dip each fish strip into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs, pressing gently to adhere.
Cook the Fish
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the breaded fish strips in batches, cooking for 2-3 minutes per side or until golden and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
Prepare the Slaw
- In a medium bowl, toss the shredded cabbage or coleslaw mix with chopped cilantro.
- Squeeze a little lime juice over the top and mix well.
Make the Sauce
- In a small bowl, combine the sour cream (or Greek yogurt), lime juice, and hot sauce (if using).
- Stir until smooth and creamy.
Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a piece of crispy fish on each tortilla, top with a spoonful of slaw, and drizzle with the creamy sauce.
- Serve with lime wedges on the side.
Notes
Store leftover fish, slaw, and sauce separately in airtight containers in the fridge for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for 5-7 minutes to restore crispiness.