Description
Delight in the crunch of golden-battered fish tucked in soft tortillas, topped with fresh slaw and zesty sauce—perfect for any gathering!
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cold water
- Vegetable oil for frying
- 8 corn tortillas
- 2 cups shredded cabbage (or a mix with carrots)
- 1/2 cup sour cream or Greek yogurt
- Juice of 2 limes
Instructions
- Pat fish fillets dry and cut into strips about two inches wide.
- In a bowl, mix flour, salt, and pepper. Gradually add cold water until you achieve a smooth batter.
- Heat vegetable oil in a deep skillet over medium-high heat until it shimmers (about 350°F).
- Dip each fish strip into the batter, letting excess drip off, then fry in hot oil until golden brown (about 3 minutes per side).
- Warm corn tortillas in a dry skillet until pliable.
- Layer crispy fish on each tortilla, top with shredded cabbage, and drizzle with sour cream or yogurt.
- Serve with lime wedges for squeezing over tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg