Crispy Fish Tacos With Cabbage Slaw And Lime Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Fish · pescatarian, high-protein
739 cal
44g protein
71g carbs
31g fat
per serving · estimated
Ingredients
- 3/4 lb cod fillets, cut in strips
- 3/4 cup panko bread crumbs
- 1/4 cup all-purpose flour
- 1 large egg
- 3 tbsp absorbed vegetable oil, for frying
- 12 (6-inch) corn tortillas
- 5 oz green cabbage, shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 limes
- 1/4 cup cilantro, chopped
- 1 tsp each chili powder, cumin, salt, pepper
Method (tap to check — screen stays awake)
- Whisk the mayonnaise, sour cream, half the lime juice, and a pinch of salt into a pourable sauce; thin it with a teaspoon of water if it mounds.
- Toss the cabbage with the remaining lime juice, the cilantro, and salt and let it sit so it softens slightly but keeps its crunch.
- Set up three shallow dishes: seasoned flour, beaten egg, and panko mixed with the chili powder and cumin.
- Pat the fish strips dry, then coat them flour, egg, panko, pressing the crumbs on firmly so they do not slide off in the pan.
- Heat 1/4 inch of oil to 350F and fry the strips in batches 3 minutes per side, until the crust is deep gold and the fish flakes when pressed.
- Drain on a rack and salt immediately.
- Char the tortillas over a flame until they blister, then fill with slaw, fish, and a heavy drizzle of the lime sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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