Fish Tacos with Cabbage Slaw

Experience the delicious combination of crispy fried fish and tangy cabbage slaw with this fish tacos recipe. Wrapped in warm tortillas, this dish offers a pleasing mix of textures and flavors, making it a great choice for a quick weeknight dinner or a casual meal. The crispy fish pairs beautifully with the refreshing crunch of the slaw, enhanced by a touch of avocado and red onion. These tacos are a tasty option for seafood enthusiasts and anyone looking to enjoy a flavorful, satisfying meal.

Ingredients

• 1 lb white fish fillets, such as cod or tilapia
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp honey
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• 1 each avocado, sliced
• 1/2 each red onion, thinly sliced
• 1 each lime, cut into wedges

Instructions

1. Mix the flour, garlic powder, paprika, salt, and pepper in a shallow dish.
2. Dredge the fish fillets in the flour mixture, shaking off any excess.
3. Heat enough oil in a large skillet over medium heat to coat the bottom of the pan.
4. Fry the fish fillets until golden and cooked through, about 3 to 4 minutes per side.
5. In a bowl, combine the shredded cabbage, mayonnaise, lime juice, and honey to make the slaw.
6. Warm the corn tortillas in a dry skillet over medium heat or microwave them until pliable.
7. Place a fish fillet in each tortilla, top with slaw, avocado slices, red onion, and chopped cilantro.
8. Serve with lime wedges on the side.

Keywords: Avocado, Tortilla, Seafood, Slaw, MainCourse

Spice Rack: Garlic Powder, Paprika, Salt, Black Pepper, Cilantro

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