Fish Tacos Recipe
Crispy fish, cabbage slaw, lime crema, corn tortillas
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Ingredients
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Fish
Cabbage Slaw
Lime Crema
Assembly
Method
Prepare the Fish
- 1
Coat the Fish
In a bowl, mix the flour, cornmeal, baking powder, salt, black pepper, paprika, and cayenne pepper. In another bowl, beat the egg. Dip each fish fillet into the egg, then coat in the flour mixture.
- 2
Fry the Fish
In a large skillet, heat the oil over medium-high heat. Once hot, add the coated fish fillets and fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Make the Cabbage Slaw
- 3
Mix the Slaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss well to combine and set aside.
Prepare the Lime Crema
- 4
Mix the Crema
In a small bowl, combine sour cream, lime juice, garlic powder, and salt. Mix until smooth and creamy.
Assemble the Tacos
- 5
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 6
Build the Tacos
On each tortilla, place a piece of crispy fish, top with the cabbage slaw, and drizzle lime crema on top. Serve with lime wedges on the side.