Fish Tacos Recipe: Fresh and Zesty
Fresh Fish Tacos with crispy fish and creamy slaw.
Ingredients
- Fish:
- 1 lb white fish fillets cut into strips
- ½ cup all-purpose flour
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 large egg beaten
- 1 cup panko breadcrumbs
- ¼ cup vegetable oil
- Slaw:
- 2 cups shredded cabbage
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- ¼ tsp kosher salt
- Tacos:
- 8 small corn or flour tortillas
- 1 avocado sliced
- ¼ cup fresh cilantro chopped
- ½ cup pico de gallo
- Lime wedges
- Optional: Hot sauce sour cream
- Suggested Pairings: Mexican rice lager
Instructions
- Pat fish dry; cut into strips.
- Mix flour, spices, and salt; set up egg and panko stations. Bread fish.
- Fry fish in oil for 2-3 minutes per side; drain.
- Mix cabbage, mayo, lime juice, honey, and salt for slaw.
- Warm tortillas; assemble with slaw, fish, avocado, pico, and cilantro.
- Serve on a white ceramic platter with lime, rice, and lager.
Notes
- Use fresh fish for the best texture.
- Store fish and slaw separately in the fridge for 2-3 days.
- Try a grilled variation.
- Pair with black beans.