Ingredients
Scale
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice
- 8 small corn or flour tortillas
- Vegetable oil (for frying)
Instructions
- In a shallow bowl, mix flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Pour buttermilk into another bowl. Dip each fish fillet in the buttermilk, then coat in the seasoned flour mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry coated fish for 3-4 minutes on each side until golden brown. Drain excess oil on paper towels.
- In a mixing bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper for the slaw.
- Assemble tacos by placing fried fish in warmed tortillas and topping with cilantro lime slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 180g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg