Ingredients
1 lb white fish (Cod or Tilapia), cut into strips
1/2 cup all-purpose flour
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
2 cups shredded cabbage mix
1/4 cup fresh cilantro, chopped
1/4 cup sour cream or Greek yogurt
2 tbsp lime juice
8 small corn tortillas
Vegetable oil for frying
Instructions
Step 1: In a medium bowl, whisk together the flour, smoked paprika, cumin, garlic powder, salt, and pepper.
Step 2: Pat the fish strips dry with paper towels and dredge them in the seasoned flour mixture until evenly coated.
Step 3: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Fry the fish for 3-4 minutes per side until golden and flaky.
Step 4: In a separate bowl, toss the cabbage, cilantro, lime juice, and a pinch of salt to create the slaw.
Step 5: Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side.
Step 6: Assemble the tacos by placing a strip of fish in each tortilla, topping with slaw and a dollop of sour cream.
Notes
For an extra crunch, you can double-dredge the fish or use Panko breadcrumbs in place of half the flour.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 340 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
