Fish tacos

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 769kcal

Ingredients

Fish

  • 500 g white fish fillets (such as cod or tilapia)
  • 100 g all-purpose flour
  • 2 large eggs
  • 100 g breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt and pepper to taste
  • vegetable oil for frying

Slaw

  • 200 g cabbage thinly sliced
  • 1 carrot grated
  • 1/2 red onion thinly sliced
  • 120 ml mayonnaise
  • 2 tbsp lime juice
  • salt and pepper to taste

Salsa

  • 2 tomatoes diced
  • 1/2 red onion thinly chopped
  • 1/2 jalapeño pepper seeds removed and finely chopped (adjust to your spice preference)
  • 1/2 bunch of fresh coriander chopped
  • 2 tbsp lime juice
  • salt and pepper to taste

Serving

  • 8 small flour tortillas
  • lime wedges
  • fresh coriander leaves for garnish

Instructions

Prepare the Fish:

  • Cut the fish fillets into smaller pieces, about the size of your tortillas.
  • In three separate shallow bowls, place the flour in one, beat the eggs in another, and combine the bread crumbs, paprika, garlic powder, salt, and pepper in the third.

Coat the Fish:

  • Dip each piece of fish into the flour, shaking off excess.
  • Then, dip it into the beaten eggs, allowing any excess to drip off.
  • Finally, coat the fish in the breadcrumb mixture, pressing the breadcrumbs onto the fish to adhere.

Fry the Fish:

  • Heat vegetable oil in a large frying pan over medium-high heat.
  • Carefully add the breaded fish pieces and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
  • Place the cooked fish on a plate lined with paper towels to drain any excess oil.

Prepare the Slaw:

  • In a mixing bowl, combine the sliced cabbage, grated carrot, and thinly sliced red onion.
  • In a separate bowl, whisk together the mayonnaise and lime juice.
  • Pour the dressing over the slaw and toss to coat. Season with salt and pepper to taste.

Make the Salsa:

  • In a bowl, combine the diced tomatoes, finely chopped red onion, jalapeño pepper, fresh cilantro, and lime juice. Season with salt and pepper to taste.

Warm the Tortillas:

  • Heat the flour tortillas in a dry pan or microwave them for a few seconds until they are warm and pliable.

Assemble the Tacos:

  • Take a warm tortilla and place a portion of the crispy fish in the center.
  • Top with slaw and salsa.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
    Enjoy your delicious fish tacos!
Nutrition Facts
Fish tacos
Amount per Serving
Calories
769
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
8
g
Cholesterol
 
156
mg
52
%
Sodium
 
927
mg
40
%
Potassium
 
941
mg
27
%
Carbohydrates
 
79
g
26
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
41
g
82
%
Vitamin A
 
3558
IU
71
%
Vitamin C
 
42
mg
51
%
Calcium
 
206
mg
21
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

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