Description

Hey there, fellow food lovers! If you’re anything like me, you know that life can get pretty hectic. That’s why I’m excited to share my recipe for Crispy Fish Tacos with Slaw and Lime Crema. This dish is not just a meal; it’s a delightful escape from the daily grind. Imagine biting into a perfectly crispy fish taco, topped with fresh slaw and zesty lime crema. It’s a quick solution for busy days, yet impressive enough to wow your loved ones. Let’s dive into this culinary adventure together!

Ingredients

Scale

1 pound White fish fillets (such as cod or tilapia)
1 cup All-purpose flour
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Cumin
1 cup Buttermilk
1 cup Panko breadcrumbs
2 cups Green cabbage, finely shredded
1 cup Red cabbage, finely shredded
1 large Carrot, grated
1/4 cup Fresh cilantro, chopped
Juice of 1 Lime
1/2 cup Sour cream
1/4 cup Mayonnaise
Juice of 1 Lime
Zest of 1 Lime
8 pieces Corn tortillas

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Instructions

Cut the fish fillets into strips for easier frying.
In a medium bowl, combine flour, paprika, garlic powder, cumin, salt, and pepper.
Dip each fish strip into buttermilk, then dredge in the seasoned flour mixture, and finally roll in panko breadcrumbs.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry the coated fish strips in batches for 3-4 minutes on each side until golden brown and crispy.
Remove the fish and let them drain on paper towels.
In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and salt to make the lime crema.
Warm the corn tortillas in a dry skillet or microwave until soft.
Assemble the tacos by placing crispy fish on each tortilla, topping with slaw, and drizzling with lime crema.
Garnish with fresh cilantro and serve with lime wedges.

Notes

For extra flavor, marinate the fish in buttermilk for 30 minutes before coating.
Feel free to add avocado or hot sauce for additional toppings.
These tacos are best served immediately for maximum crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg