Description
A flavorful twist on taco night featuring golden, crispy fish paired with fresh veggies and zesty toppings.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (or flax eggs for vegan option)
- 1 cup panko breadcrumbs (or gluten-free panko)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup cooking oil (for frying)
- 2 cups cabbage (shredded (green or red))
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped (optional))
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 1 tbsp honey or agave (optional)
- 2 cups cooked rice or quinoa
Instructions
- Start by preparing the fish. Cut the fish fillets into strips and pat them dry with a paper towel.
- Set up your coating station with three bowls: one with flour mixed with spices, one with whisked eggs, and one with panko breadcrumbs.
- Dredge fish strips in the flour mixture, dip into eggs, and then coat with panko breadcrumbs.
- Heat oil in a skillet over medium-high heat and fry the breaded fish strips until golden brown, about 3-4 minutes per side.
- In a bowl, mix shredded cabbage, grated carrots, and lime juice. Optionally add chopped cilantro.
- Mix mayonnaise, chipotle peppers, and honey/agave in a bowl to make the sauce.
- Assemble the bowls with a base of rice or quinoa, topped with fried fish strips, slaw, and creamy sauce.
Notes
Customize with different types of fish or a vegan alternative. For an extra crunch, allow fish to sit after coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican