Ingredients
Scale
- For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
- Oil for frying
- For the Slaw:
- 2 cups shredded cabbage (green or red)
- 1/2 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (adjust to taste)
- Salt to taste
- For Serving:
- Corn or flour tortillas
- Lime wedges
- Additional cilantro for garnish
Instructions
- Prepare the Slaw: In a bowl, combine the shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss until evenly coated and set aside to marinate.
- Make the Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, and salt. Adjust seasoning to taste. Set aside.
- Prepare the Fish:
- In a shallow dish, combine the flour, paprika, garlic powder, cayenne (if using), salt, and pepper.
- Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- Fry the Fish:
- Heat oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- Warm the Tortillas: In a separate pan, warm the tortillas for about 30 seconds on each side until pliable.
- Assemble the Tacos: Place a piece of fried fish on each tortilla. Top with slaw and drizzle with the sauce. Garnish with extra cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 24g
- Protein: 15g