Crispy Fish Tacos with Lime Slaw
by RecipeFiler
About this recipe
Crispy cornmeal-coated white fish strips served in soft tacos with tangy lime-dressed cabbage slaw, offering a crunchy texture and fresh flavours for a relaxed weeknight dinner or casual family meal.
Prep
15m
Cook
15m
Serves
Rating
—
Total time · 30m
Ingredients
Kitchen HelpShopping list
500 g white fish fillets — cod or pollock, skinless
100 g fine cornmeal — or polenta
50 g plain flour
1 tsp paprika
1 tsp cumin — ground
1 piece egg — beaten
3 tbsp vegetable oil — for frying
200 g white cabbage — finely shredded
1 piece carrot — grated
2 piece lime — juiced
3 tbsp mayonnaise
8 piece soft flour tortillas — small, warmed
Tools
- · mixing bowls
- · shallow bowls
- · large frying pan
- · kitchen paper
- · grater
Instructions
Step by step
- 1
Cut the fish into finger-sized strips. Pat dry with kitchen paper.
- 2
In a shallow bowl, mix the cornmeal, flour, paprika and cumin. Pour the beaten egg into another bowl.
- 3
Dip each fish strip first into the egg, then into the cornmeal mixture, pressing to coat evenly. Set aside on a plate.
- 4
In a small bowl, combine the shredded cabbage, grated carrot, lime juice and mayonnaise. Season with a pinch of salt and toss well. Set the slaw aside.
- 5
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Fry the coated fish strips in batches for 2– each side until golden and cooked through. Drain on kitchen paper.
- 6
Warm the tortillas in a dry pan or microwave for a few seconds.
- 7
Fill each tortilla with two or three fish strips and a generous spoonful of lime slaw. Serve immediately with extra lime wedges if you like.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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