Fish Tacos with Cabbage Slaw
Coating the fish in a light, seasoned flour dredge (rather than a heavy batter) and pan-frying keeps this weeknight-friendly without deep-frying equipment.
Serves
4
Prep
20 minutes
Cook
15 minutes
Ingredients
- 1 1/2 pounds white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-inch strips
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/4 cup vegetable oil, for frying
- 2 cups shredded green cabbage
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 teaspoon hot sauce, plus more to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Instructions
- 1
In a shallow dish, combine the flour, chili powder, cumin, garlic powder, salt, and pepper.
- 2
Pat the fish strips dry and dredge each one in the seasoned flour, shaking off excess, and set aside on a plate.
- 3
In a bowl, make the slaw: toss the shredded cabbage with the mayonnaise, sour cream, lime juice, hot sauce, and a pinch of salt until evenly coated. Refrigerate until ready to serve, letting the flavors meld.
- 4
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F if using a thermometer.
- 5
Fry the fish in a single layer (working in batches if needed to avoid crowding) for 2–3 minutes per side, until golden brown and the fish flakes easily with a fork. Transfer to a paper-towel-lined plate.
- 6
While the fish fries, warm the corn tortillas in a dry skillet over medium heat, about 20–30 seconds per side, or directly over a low flame for a few seconds, until pliable and lightly charred in spots.
- 7
To assemble, stack two warm tortillas per taco (this prevents tearing and filling from falling through) and add a few pieces of fried fish.
- 8
Top with the cabbage slaw, a few avocado slices, and chopped cilantro.
- 9
Serve immediately with lime wedges and extra hot sauce.
Chef's Tip — Make the slaw first and let it sit while you fry the fish — a few minutes of resting lets the cabbage soften slightly and take on the dressing's flavor.
Just $5/month. Cancel the takeout order instead. 🍟
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