Ingredients
- 4 fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 2 tbsp olive oil
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 8 corn tortillas
Instructions
- Preheat oven to 400°F (200°C).
- Coat the fish: Dip the fish fillets into the beaten egg, then coat them in panko breadcrumbs.
- Cook the fish: Heat olive oil in a skillet over medium heat. Cook the fish fillets for 3-4 minutes per side until golden and crispy.
- Make the slaw: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss until well combined.
- Assemble the tacos: Warm corn tortillas and assemble tacos by adding crispy fish and cilantro lime slaw.
- Serve immediately and enjoy!
Notes
- Spicy Kick: Add cayenne pepper or chili powder to the panko for extra heat.
- Creamy Slaw: Mix in Greek yogurt or mayo for a creamier version.
- Baja-Style: Drizzle with chipotle or avocado sauce for a smoky flavor.
- Grilled Option: Grill the fish instead of pan-frying for a lighter version.
- Extra Toppings: Add avocado slices, pickled onions, or crumbled queso fresco.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Seafood
- Method: Pan-Fried
- Cuisine: Mexican
- Diet: Gluten Free
