Fish Tacos with Slaw
Crispy pan-seared fish tacos with crunchy cabbage slaw and chipotle citrus crema, perfect for summer cookouts and Cinco de Mayo.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-searing
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup shredded cabbage
- 1/2 cup sour cream
- 1 tbsp chipotle in adobo sauce
- 1 lime, juiced
- 8 small corn tortillas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Season fish with salt and pepper.
- Heat olive oil in a pan over medium heat. Cook fish for 3-4 minutes per side until crispy.
- Mix sour cream, chipotle, and lime juice to make the crema.
- Warm tortillas in a dry pan for 30 seconds each side.
- Assemble tacos with fish, shredded cabbage, and chipotle crema.
Notes
- Use fresh lime juice for the best flavor.
- For extra crunch, toast the tortillas lightly.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://recipestokeep.com/crispy-fish-tacos-with-slaw-recipe/