Fish Tacos Recipe
Crispy fish tacos topped with fresh cabbage slaw, pico de gallo, and a zesty lime crema.
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Ingredients
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Taco Ingredients
Method
Instructions
Prepare the Cabbage Slaw
In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss well and set aside.
Make Pico de Gallo
In another bowl, mix diced tomatoes, diced onion, diced jalapeño, chopped cilantro, lime juice, and salt. Stir to combine and set aside.
Prepare Lime Crema
In a small bowl, whisk together sour cream, lime juice, garlic powder, and salt. Set aside.
Prepare the Fish
In a shallow dish, whisk together flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. In another bowl, beat the egg and mix in milk.
Fry the Fish
Heat vegetable oil in a large skillet over medium-high heat. Dip each fish fillet into the egg mixture and then dredge in the flour mixture. Fry the fish until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. Place a piece of fried fish on each tortilla, top with cabbage slaw, pico de gallo, and drizzle with lime crema. Serve immediately.