Description
These crispy fish tacos topped with a zesty cilantro lime slaw are a delicious and refreshing meal perfect for any occasion.
Ingredients
Scale
- 1 pound white fish fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/2 cup cilantro, chopped
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the flour, cornmeal, paprika, cumin, garlic powder, salt, and pepper.
- In another bowl, whisk together the eggs and milk.
- Dip the fish fillets into the egg mixture and then dredge them in the flour mixture.
- Place the coated fish on a baking sheet and bake for 15-20 minutes, or until golden brown.
- In a separate bowl, mix together the cabbage, cilantro, sour cream, lime juice, and honey to make the slaw.
- Warm the corn tortillas in a skillet.
- Assemble the tacos by placing fish on the tortillas and topping with cilantro lime slaw.
Notes
- Serve with lime wedges for extra zest.
- Can substitute fish with chicken or shrimp if preferred.
- Great with avocado or queso fresco as toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg