Ingredients

1 lb white fish (cod or tilapia), cut into strips

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 eggs, beaten

1 tsp smoked paprika

1/2 tsp cumin

Salt and pepper to taste

8 small corn tortillas

Vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups shredded cabbage

1/2 cup shredded carrots

1/4 cup chopped cilantro

1/4 cup mayonnaise

2 tbsp lime juice

1 tsp honey

Salt and pepper to taste

Directions

1. Prepare the slaw:

In a large bowl, combine shredded cabbage, carrots, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the dressing with the slaw and refrigerate until ready to serve.

2. Coat the fish:

Season fish strips with salt, pepper, smoked paprika, and cumin. Dredge each strip in flour, dip in beaten eggs, and coat with panko breadcrumbs.

3. Fry the fish:

Heat vegetable oil in a skillet over medium-high heat. Fry fish strips for 3-4 minutes on each side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. Assemble the tacos:

Warm the corn tortillas in a dry skillet or microwave. Place a few crispy fish strips in each tortilla and top with cilantro lime slaw.

5. Garnish and serve:

Garnish with extra lime wedges and cilantro if desired. Serve immediately and enjoy!

By ThaliasTasty

Prep Time ⏱️ 15 minutes

Cook Time ⏱️ 10 minutes

Total Time ⏱️ 25 minutes

Servings 🍽️ 4

Calories 🔥 320 kcal per serving