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Mexican
Crispy Fish Tacos
27 min total15 prep12 cook2 servings440 cal
PescetarianFlexitarianClassicContains fishContains glutenContains egg
Strips of white fish get an egg-and-flour dredge, then fry until golden and crackly-crisp. Tucked into warm corn tortillas with shredded cabbage, cilantro, and a squeeze of lime, they make a quick taco night that tastes like it took longer.
Ingredients
meat
- 300 gwhite fish fillets
pantry
- 60 gflour
- 1 tspchili powder
- 0.75 tspsalt
- 3 tbspvegetable oil
dairy
- 1egg
bakery
- 6corn tortillas
produce
- 150 gcabbage
- 1lime
- 2 tbspcilantro
Steps
- Cut the fish fillets into 1-inch wide strips, pat dry with paper towels, and season with half the salt and the chili powder.
- Set up a dredging station: whisk the egg in one shallow bowl, and spread the flour in another.
- Dip each fish strip in the beaten egg, then coat it in the flour, pressing gently so the coating sticks. Set the coated strips on a plate.
- Thinly shred the cabbage, roughly chop the cilantro, and cut the lime into wedges.
- Heat the vegetable oil in a skillet over medium-high heat until it shimmers, about 175°C (350°F).
- Fry the fish strips in a single layer, about 3 minutes per side, until golden brown, crisp, and the fish flakes easily. Transfer to a paper towel-lined plate and sprinkle with the remaining salt.
- Warm the corn tortillas in a dry skillet, about 20-30 seconds per side, until pliable and lightly charred in spots.
- Fill each tortilla with two pieces of crispy fish, then top with shredded cabbage and chopped cilantro.
- Squeeze fresh lime juice over each taco just before eating.
- Serve immediately with extra lime wedges on the side.
Tips
- Cut the fish into evenly sized strips so they all finish frying at the same time.
- Make sure the oil is shimmering (about 175°C/350°F) before adding the fish — a cold pan gives you soggy, not crispy, coating.
- Fry in a single layer without crowding the pan; overcrowding drops the oil temperature and steams the coating instead of crisping it.
- Warm the tortillas directly over a flame or in a dry skillet for a few seconds per side — it keeps them from tearing and adds a light char.
