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Crispy Fish Tacos with Lime Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl
  • Tongs

Ingredients
  

  • 1 lb white fish fillets such as cod or tilapia, cut into strips
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1/4 cup mayonnaise
  • 8 small corn tortillas
  • Vegetable oil for frying

Instructions
 

  • Mix the shredded cabbage, cilantro, lime juice, mayonnaise, and a pinch of salt in a bowl to make the slaw. Set it aside while you prepare the fish.
  • Season the fish strips with chili powder, salt, and black pepper. Place the flour, beaten eggs, and panko in three separate shallow dishes.
  • Dredge each fish strip in flour, dip it in egg, then coat it with panko. Press the crumbs on gently so they stick.
  • Heat a thin layer of vegetable oil in a large skillet over medium heat. Add the fish strips in a single layer and cook for 3 to 4 minutes per side until golden and cooked through.
  • Remove the fish to a plate lined with paper towels. Warm the corn tortillas in a dry skillet or directly over a low flame for about 30 seconds each.
  • Fill each tortilla with a few pieces of crispy fish and a generous spoonful of lime slaw. Serve right away.

Notes

The slaw can be mixed an hour ahead and kept in the fridge so the flavors blend. If the fish cools off, a quick 2-minute stay in a 350-degree oven restores crispness without drying it out. Corn tortillas hold up better than flour ones here because they stay soft yet sturdy under the slaw.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl, Tongs