Description
Crispy Baja Fish Tacos with Fresh Citrus Slaw offer a mouthwatering blend of flavors and textures that will transport you to a sunny beach with every bite. Perfectly fried fish pairs with vibrant citrus slaw for a delightful crunch, making these tacos an irresistible choice for any occasion. Whether you’re hosting a summer gathering or enjoying a casual dinner at home, these tacos are sure to impress.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups finely shredded cabbage
- Juice of 1 lime
- Juice of 1 orange
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sour cream
Instructions
- Cut fish fillets into strips and season with salt and pepper. Set up three bowls: one with flour and cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- Coat each fish strip in the flour mixture, dip into eggs, then coat in panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry fish for about 3 minutes on each side until golden brown. Drain on paper towels.
- In a bowl, mix shredded cabbage, lime juice, orange juice, salt, and pepper to prepare the slaw.
- Warm taco shells and assemble by placing crispy fish in each shell topped with citrus slaw and sauce.
Nutrition
- Serving Size: 2 tacos (about 200g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Use fresh or flash-frozen fish for the best flavor. For extra zest, add diced jalapeños or chopped cilantro to the slaw. For gluten-free options, substitute regular flour with gluten-free flour.