Description
Delicious and crispy fish tacos topped with fresh ingredients and a zesty sauce.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornmeal
- 1 cup buttermilk
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup pico de gallo
- 1/4 cup sour cream
- 1 lime, cut into wedges
- Cilantro, for garnish
Instructions
- In a shallow bowl, mix together flour, cumin, paprika, salt, and black pepper.
- Dip each fish fillet into the buttermilk, then dredge in the flour mixture to coat evenly.
- Heat oil in a large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
- In another skillet, warm the corn tortillas over low heat until pliable.
- Assemble the tacos by placing fish on each tortilla. Top with shredded cabbage, avocado slices, pico de gallo, and a dollop of sour cream.
- Serve with lime wedges and garnish with cilantro.
Notes
- For extra flavor, marinate the fish in lime juice and spices for 30 minutes before cooking.
- Feel free to add your favorite toppings like jalapeños or hot sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
Keywords: fish tacos, easy fish tacos, crispy fish tacos, Mexican fish tacos, healthy fish tacos