Description
Crispy Fish Tacos with Cilantro Lime Slaw are a vibrant and flavorful dish that brings the taste of the coast right to your table. Each taco features flaky white fish tucked into warm corn tortillas, topped with a zesty cilantro lime slaw that adds both crunch and brightness. Perfect for Taco Tuesday or any casual gathering, these tacos are sure to impress with their delightful combination of textures and flavors.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 small corn tortillas
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- ½ cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup mayonnaise
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- ½ cup sour cream (for sauce)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Season fish with paprika, cumin, salt, and pepper. Bake for 15-20 minutes until golden brown.
- In a large bowl, combine shredded green and red cabbage with chopped cilantro. In a separate bowl, mix mayonnaise with lime juice; then combine this mixture with the cabbage mix.
- Warm corn tortillas in a dry skillet over medium heat for about one minute on each side.
- Assemble tacos by placing flaky fish on tortillas topped with cilantro lime slaw.
- Drizzle sour cream mixed with lime juice over tacos before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg