Description
Crispy fish tacos featuring tender white fish in a flavorful breading, topped with fresh cabbage, avocado, and a zesty lime sauce. Perfect for a quick weeknight dinner or a fun gathering!
Ingredients
Scale
- 1 pound white fish fillets (such as cod, tilapia, or halibut)
- 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
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup buttermilk
- Vegetable oil (for frying)
- 8 small corn tortillas
- 1 cup shredded cabbage (green or purple)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Rinse the fish fillets under cold water and pat them dry with paper towels.
- Cut the fish into strips, about 1 inch wide.
- In a medium bowl, combine the buttermilk with a pinch of salt and pepper. Add the fish strips and let them marinate for 15-20 minutes.
- In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, cumin, salt, black pepper, and cayenne pepper (if using).
- Set up a breading station with the marinated fish, breading mixture, and a clean plate.
- Dredge each piece of marinated fish in the breading mixture, pressing gently for an even coating. Place on the clean plate.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded fish strips in batches for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- In a small bowl, mix the sour cream (or Greek yogurt) with lime juice, and a pinch of salt and pepper.
- Slice the avocado and chop the fresh cilantro. Prepare lime wedges for serving.
- If desired, warm the tortillas in a dry skillet or wrap in foil and place in a warm oven.
- Assemble the tacos by placing a warm tortilla on a plate, adding crispy fish, shredded cabbage, avocado slices, and cilantro.
- Drizzle with the creamy lime sauce and finish with a squeeze of lime juice.
- Serve immediately with extra lime wedges on the side.
Notes
- For added heat, adjust the cayenne pepper to your taste.
- Feel free to customize toppings with your favorite ingredients like diced tomatoes or jalapeños.
- These tacos are best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes