Description
A delightful dish featuring crispy fish in warm tortillas topped with zesty cilantro lime slaw.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- To taste salt and pepper
- 1 cup buttermilk
- Vegetable oil (for frying)
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- To taste salt and pepper
- 8 small corn or flour tortillas (warmed)
- Lime wedges (for serving)
- Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese
Instructions
- Pat fish dry and cut into bite-sized pieces.
- In a bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper.
- Dip fish in buttermilk, then coat with flour mixture.
- Heat oil in a skillet and fry fish until golden brown, about 3-4 minutes per side.
- For the slaw, combine cabbage and cilantro. In a separate bowl, whisk lime juice, mayonnaise, honey, salt, and pepper. Toss with cabbage mixture.
- Warm tortillas in a skillet or oven.
- Assemble tacos with fish, slaw, and desired toppings.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350-400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg