Fried Fish Tacos

Fish tacos just got a whole lot more exciting! Crunchy, golden fish, tangy slaw, and a drizzle of lime juice all come together in perfect harmony. This recipe takes the classic combo to new heights with a spicy kick from cayenne pepper and a refreshing crunch from radishes.

Ingredients

• 1 pound firm white fish, such as cod or mahi-mahi
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil for frying
• 8 corn tortillas
• Shredded cabbage
• Diced radishes
• Chopped cilantro
• Lime wedges
• Sliced avocado or sour cream (optional)

Instructions

Cut the fish into small pieces and place them in a shallow dish.

Pour the buttermilk over the fish, making sure each piece is fully coated.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a separate shallow dish, mix together the flour, paprika, cumin, salt, black pepper, and cayenne pepper.

Remove the fish from the buttermilk, letting any excess liquid drip off.

Dredge the fish pieces in the flour mixture, shaking off excess.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

When the oil is hot, add a few pieces of the coated fish (do not overcrowd) and fry for 3-4 minutes on each side, or until golden brown and cooked through.

Repeat with the remaining fish pieces.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a piece of fried fish onto a tortilla, followed by a spoonful of shredded cabbage, diced radishes, chopped cilantro, and a squeeze of lime juice.

If desired, top with sliced avocado or sour cream.

Serve immediately and enjoy!

Notes

Be gentle when handling the fish to avoid breaking it apart, especially when you’re coating it in the flour mixture.

If you want to make your tacos more substantial, serve with additional toppings like diced tomatoes, sliced black beans, or pickled onions.

Don’t overcrowd the skillet when frying the fish to ensure they cook evenly and to prevent the oil temperature from dropping.

For an extra crispy coating, you can chill the coated fish pieces in the refrigerator for 30 minutes before frying.

Use any leftover cabbage, radishes, and cilantro as a slaw for future meals.

If you’re short on time, skip the buttermilk step and use a mixture of lime juice and hot sauce to marinate the fish instead.

Nutrional Value

• Calories: 440
• Protein: 35g
• Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 2g
• Sodium: 350mg
• Potassium: 450mg
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 10% of the DV
• Iron: 15% of the DV