Fish Tacos

• 1 lb white fish fillets, cut into strips
• 1/2 cup flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs
• 1/2 cup buttermilk
• Oil for frying
• 8 small tortillas
• 1 cup shredded cabbage
• 1/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Sour cream and hot sauce for serving

Steps

1. 1 In a bowl, mix flour, paprika, garlic powder, salt, and pepper.
2. 2 In another bowl, whisk together buttermilk and eggs.
3. 3 Place panko breadcrumbs in a third bowl.
4. 4 Dip each fish strip in flour mixture, then buttermilk mixture, and finally coat with panko.
5. 5 Heat oil in a large skillet over medium heat. Fry fish until golden and cooked through, about 3-4 minutes per side, reaching an internal temperature of 165°F.
6. 6 Warm tortillas according to package instructions.
7. 7 Combine cabbage, tomatoes, cilantro, and lime juice in a bowl for the slaw.
8. 8 Assemble tacos with fish, slaw, and a dollop of sour cream. Add hot sauce if desired.

Nutrition

Tips

• For a lighter option, bake the fish at 425°F for 12-15 minutes instead of frying.
• Use cod, tilapia, or any mild white fish you have on hand.
• Make the slaw ahead and store it in the fridge to save time.
• Add avocado slices or a squeeze of lime for extra freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Serving Suggestions

• Serve with a side of black beans for added protein.
• Pair with a refreshing Mexican beer or limeade.
• Add a squeeze of fresh lime and a sprinkle of cotija cheese.
• Offer salsa or guacamole as extra toppings.

FAQ