Description
Enjoy these delicious crispy fish tacos topped with a zesty lime cream for a refreshing twist.
Ingredients
Scale
- 1 lb firm white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup buttermilk
- Vegetable oil for frying
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- In a shallow bowl, combine flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper.
- In another bowl, whisk together eggs and buttermilk.
- Dip each fish fillet into the egg mixture, then dredge in the flour mixture, ensuring even coating.
- In a large skillet, heat vegetable oil over medium-high heat. Fry the coated fish fillets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a dry skillet or microwave.
- To assemble the tacos, place a few pieces of crispy fish on each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro.
- Drizzle with lime cream and serve with lime wedges.
Notes
- For extra flavor, marinate the fish in lime juice and spices for 30 minutes before coating.
- Feel free to customize toppings with your favorite salsa or hot sauce.
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 400
- Fat: 14
- Carbohydrates: 36
- Fiber: 4
- Protein: 15