Ingredients
- 1 lb cod or tilapia (or salmon, shrimp)
- 8 corn or flour tortillas
- 2 cups green cabbage, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup mayonnaise or Greek yogurt
- Juice of 2 limes
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Prepare the slaw: In a large bowl, combine thinly sliced cabbage, chopped cilantro, mayonnaise (or Greek yogurt), and lime juice. Season with salt and pepper. Toss well to coat, then set aside to let the flavors meld.
- Prepare the fish: Cut your fish into bite-sized pieces. In a bowl, mix flour with a pinch of salt, paprika, and cayenne. Dredge each fish piece in the flour mixture, ensuring a light coating.
- Cook the fish: Heat vegetable oil in a skillet over medium-high heat. Once hot, carefully add the fish pieces. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and let them drain on paper towels.
- Warm the tortillas: In the same skillet, briefly warm your tortillas—this enhances their flavor and makes them pliable for folding.
- Assemble the tacos: Take a warm tortilla, layer it with crispy fish, then top it generously with cilantro lime slaw. Add avocado slices or jalapeños if desired. Finish with a squeeze of lime juice.
Notes
For added flavor, consider marinating the fish in garlic, lime, and spices beforehand. Use high smoke point oil, like canola or peanut oil, for frying. Don’t overcrowd the skillet to ensure crispy fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free