From the recipe box
Crispy Fish Tacos with Lime Slaw
Shopping list
Ingredients
0 of 13 gathered
Step by step
Method
4 steps
- 1
Toss 3 cups shredded cabbage with 2 tablespoons lime juice, 2 tablespoons mayonnaise or plain yogurt, and a pinch of salt. Set aside — you want the slaw bright and lightly creamy, not swimming.
- 2
Stir together ½ cup flour, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pat 1 lb firm white fish strips dry, dip in 1 beaten egg, then dredge in the seasoned flour so every piece has a light coat.
- 3
Heat 1 tablespoon oil in a wide skillet over medium-high until it shimmers. Cook fish 3–4 minutes per side until the crust is golden and crisp and the fish flakes opaque in the center (about 145°F if you check). Don't crowd — work in batches if needed.
- 4
Warm 8 small corn tortillas. Layer fish and lime slaw into each, then pico de gallo, cilantro, and a squeeze of lime. You want crispy fish tacos with zippy slaw — not soggy batter or dry overcooked fish.