Ingredients of Crispy Fish Tacos
1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 eggs
1 cup panko breadcrumbs
1/4 cup vegetable oil (for frying)
8 small corn or flour tortillas
1 cup shredded cabbage
1/2 cup fresh cilantro, chopped
1/4 cup sour cream
1 lime, cut into wedges
For the Sauce:
1/2 cup mayonnaise
1 tbsp sriracha sauce (adjust to taste)
1 tbsp lime juice
1 clove garlic, minced
Instructions for making Crispy Fish Tacos:
Prepare the Fish:
Cut the fish fillets into bite-sized pieces.
In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
In another shallow dish, beat the eggs.
Place the panko breadcrumbs in a third dish.
Coat the Fish:
Dredge each piece of fish in the flour mixture, shaking off any excess.
Dip the fish into the beaten eggs, then coat it in panko breadcrumbs, pressing lightly to adhere.
Fry the Fish:
Heat vegetable oil in a large skillet over medium heat.
Fry the fish in batches for 2-3 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Make the Sauce:
In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and minced garlic until smooth. Adjust the spice level to your liking.
Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave.
Spread a spoonful of the sauce on each tortilla.
Top with a few pieces of crispy fish, shredded cabbage, and a sprinkle of cilantro.
Drizzle with extra sauce and serve with lime wedges on the side.
Serving Suggestion:
Enjoy these crispy fish tacos with a side of black beans and rice, or a refreshing avocado salad. Perfect for a quick weeknight dinner or a casual get-together with friends!
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