Crispy Fish Taco
A fried fish taco with crispy battered fish, soft tortilla, and fresh toppings. Fish and tortilla types are swappable for endless variations.
Ingredients
Method
Pat fish fillets dry with paper towels.
In a shallow bowl, whisk together flour, baking powder, salt, and black pepper.
Shred cabbage, chop cilantro and onion, and cut lime into wedges.
Heat oil to 350°F in a medium skillet over medium-high heat.
Coat each fish piece in the flour mixture, pressing gently so it adheres. Shake off excess.
Carefully place fish in hot oil and fry until golden brown and crispy, about 3–4 minutes per side. Transfer to a paper-towel-lined plate.
Warm each tortilla in a dry skillet for about 20 seconds per side.
Place one piece of fried fish on each warm tortilla.
Top each taco with shredded cabbage, chopped onion, and cilantro.
Drizzle with sauce and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →