Description
A vibrant dish with perfectly fried fish and fresh ingredients, transporting you to sunny beaches with every bite.
Ingredients
Scale
- 1 lb white fish fillets (like cod or tilapia)
- 1 cup flour
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup buttermilk
- Corn tortillas
- Shredded cabbage
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Salsa or hot sauce (optional)
Instructions
- Start by gathering your ingredients. Pat the fish fillets dry with paper towels to help the coating stick better later.
- In a bowl, mix together the flour, paprika, cumin, chili powder, salt, and pepper until well combined.
- Dip each fish fillet into the buttermilk, allowing excess to drip off. Dredge the fish in the flour mixture until fully coated. Heat oil in a pan over medium heat, and fry the coated fish until golden brown and cooked through, about 3-4 minutes per side.
- While the fish cooks, warm the corn tortillas in a separate pan or microwave. Assemble your tacos with a piece of fried fish, topped with shredded cabbage, avocado slices, and fresh cilantro. Add a squeeze of lime and serve with salsa or hot sauce on the side if desired.
Notes
Use fresh fish for the best flavor and texture; frozen can work in a pinch. Customize toppings as desired for a personal touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg