Description
Delicious and easy-to-make crispy fish tacos topped with a fresh cilantro lime slaw, perfect for a quick and satisfying meal.
Ingredients
Scale
Fish
- 4 fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 2 tbsp olive oil
Slaw
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
To Serve
- 8 corn tortillas
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to have it ready for warming the tortillas or if preferred for slight crisping.
- Coat the fish: Dip each fish fillet into the beaten egg to ensure the breadcrumbs stick well, then coat thoroughly with panko breadcrumbs for a crispy texture.
- Cook the fish: Heat olive oil in a skillet over medium heat. Cook the breaded fish fillets for 3-4 minutes on each side until they are golden brown and crispy on the outside while cooked through inside.
- Make the slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss everything together until well mixed for a fresh and tangy slaw topping.
- Assemble the tacos: Warm the corn tortillas either in the oven or a skillet. Place the crispy fish fillets onto the tortillas and top them with the cilantro lime slaw.
- Serve immediately: Serve the fish tacos fresh and enjoy the perfect combination of crispy fish and zesty slaw.
Notes
- You can substitute fish types depending on availability; white flaky fish like cod or tilapia work best.
- For extra spice, add a pinch of chili powder to the breadcrumb coating.
- Warm tortillas well to prevent them from cracking when folded.
- If preferred, the slaw can be made ahead and refrigerated to let flavors meld.
- Use fresh lime juice for the best flavor impact in the slaw.
