Description
Enjoy these delicious crispy fish tacos topped with a fresh and crunchy cabbage slaw, perfect for a fun meal or gathering.
Ingredients
Scale
- 1 lb firm white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 cup panko bread crumbs
- Vegetable oil for frying
- 8 small corn tortillas
- 2 cups green cabbage, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a shallow bowl, mix together flour, paprika, garlic powder, salt, and black pepper.
- In another bowl, pour buttermilk.
- Dip each fish fillet into the buttermilk, then dredge in the flour mixture, ensuring it is well coated.
- Next, dip the coated fish into the panko bread crumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets.
- Fry the fish for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
- In a large bowl, combine shredded cabbage, carrots, cilantro, lime juice, salt, and pepper. Toss to combine and set aside.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a piece of crispy fish on each tortilla and topping with the cabbage slaw.
- Serve immediately with extra lime wedges on the side.
Notes
- For a spicier version, add some chopped jalapeños to the slaw.
- Feel free to substitute the fish with shrimp or chicken if desired.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Cuisine: Mexican