Crispy Fish Tacos with Lime Slaw
Enjoy these homemade crispy fish tacos, featuring a light and tangy lime slaw, for a fresh take on a popular takeaway favorite.
10 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
25g protein
40g carbs
16g fat
Ingredients
For 4 servings
- 400 g cod fillet
- 8 corn tortillas
- 200 g cabbage
- 1 carrot
- 2 lime
- 4 tbsp mayonnaise
- 100 g all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
- 1 tsp salt
- black pepper — to taste
- 100 ml vegetable oil
- 10 g cilantro
Instructions
- 1
Shred the cabbage and grate the carrot. In a bowl, combine them with the juice of one lime and mayonnaise. Season with salt and pepper, mix well, and set aside.
- 2
Cut cod fillet into bite-sized pieces. In a bowl, mix flour, cornstarch, baking powder, and salt.
- 3
Heat vegetable oil in a frying pan over medium-high heat.
- 4
Dredge cod pieces in the flour mixture, then carefully place in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Warm the corn tortillas in a dry skillet over medium heat until pliable.
- 6
Fill each tortilla with a few pieces of crispy fish and a generous amount of lime slaw.
- 7
Garnish with chopped cilantro and a squeeze of lime from the remaining lime before serving.
Cook it this week.
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