Description
Enjoy a fresh and flavorful summer meal with these Crispy Homemade Fish Tacos. Featuring crispy fried white fish coated in a seasoned flour mixture, topped with crunchy shredded cabbage and creamy diced avocado, finished with a bright squeeze of lime for the perfect balance of textures and flavors.
Ingredients
Scale
Fish and Coating
- 1 pound Fresh White Fish (such as tilapia or cod), skinless and boneless
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 large Eggs, beaten
- 1/2 cup Oil (neutral like canola or vegetable oil)
Taco Assembly
- 8 Corn Tortillas
- 1 cup Shredded Cabbage
- 1 medium Diced Avocado
- 1 Lime, cut into wedges
Instructions
- Prepare ingredients: Pat the fish dry with paper towels to remove excess moisture and gather all ingredients.
- Mix dry coating: In a large bowl, mix the flour, cornstarch, cumin, paprika, and garlic powder to evenly incorporate the spices.
- Beat eggs: In another bowl, beat the eggs thoroughly to use as a binding agent.
- Season fish: Sprinkle salt and black pepper evenly over the fish fillets, then cut them into strips.
- Heat oil: Pour the oil into a large skillet over medium-high heat. Test readiness by sprinkling a bit of flour into the oil—if it sizzles, it’s ready.
- Coat fish strips: Dip each fish strip into the beaten eggs, letting excess drip off, then dredge in the flour mixture, pressing lightly to coat evenly.
- Fry fish: Place coated strips into the hot oil in a single layer without overcrowding. Fry 2-3 minutes per side until golden brown and crispy.
- Drain fish: Remove the fried fish with a slotted spoon onto paper towels to absorb excess oil. Continue frying remaining strips.
- Warm tortillas: Heat tortillas in a dry skillet over low heat for about 30 seconds per side until flexible and warm.
- Assemble tacos: Place several crispy fish strips in the center of each tortilla, then top with shredded cabbage and diced avocado.
- Add finishing touch: Squeeze fresh lime juice over the assembled tacos to brighten flavors.
- Serve: Garnish with extra lime wedges and enjoy immediately for a fresh, crispy summer meal.
Notes
- Use skinless and boneless fish to avoid bones and ensure easy eating.
- Ensure oil is hot enough before frying to achieve a crispy coating.
- Do not overcrowd the pan to maintain oil temperature and optimal crispiness.
- Warm tortillas before assembling for pliability and authentic texture.
- Serve immediately to enjoy the perfect contrast of crispy fish and fresh toppings.
