Crispy Fish Tacos with Cabbage Slaw
These crispy fish tacos are made with flaky white fish, crunchy cabbage slaw, and a tangy lime crema. They're the perfect balance of crunchy, tangy, and creamy!
Ingredients - Serves 4
- Salt and pepper - To taste
- Tortillas - 8
- Lime - 1, juiced
- Mayonnaise - 1/2 cup
- Cabbage - 1/2 head, shredded
- Vegetable oil - For frying
- Breadcrumbs - 1 cup
- Eggs - 2
- Flour - 1 cup
- White fish fillets - 1 pound
Let's Get Started
- Season the fish fillets with salt and pepper.
- Dredge the fish in the flour, then dip in the beaten eggs, and coat in the breadcrumbs.
- Heat the oil in a large skillet over medium-high heat. Fry the fish until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- In a large bowl, combine the shredded cabbage, mayonnaise, and lime juice. Season with salt and pepper.
- Warm the tortillas in a dry skillet over medium heat.
- To assemble the tacos, place a piece of fish on each tortilla, top with the cabbage slaw, and fold in half. Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 15g
- Carbs: 35g
- Protein: 25g
- Sodium: 500mg
- Sugar: 5g
