Description
Crispy fish tacos are a vibrant and refreshing summer dish that combines crunchy corn tortillas with tender, flaky white fish and a delightful array of toppings. Enhanced by a zesty Greek yogurt sauce, these tacos are perfect for casual gatherings or quick weeknight dinners. Each bite bursts with flavor, making them an irresistible meal that brings the essence of summer to your table.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 corn tortillas
- 2 cups shredded cabbage
- 2 lime wedges
- ¼ cup chopped cilantro
- ½ cup Greek yogurt
- 2 tsp hot sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat dry the fish fillets and season both sides with salt, pepper, and optional spices like cumin.
- Heat enough oil in a skillet over medium-high heat until shimmering.
- Cook the fish for about 3-4 minutes per side until golden brown and flaky. Transfer to a paper towel-lined plate.
- Warm the corn tortillas in another pan for about 30 seconds on each side.
- Assemble each taco by placing pieces of crispy fish in the tortilla, topped with cabbage, cilantro, and a drizzle of the Greek yogurt sauce mixed with hot sauce.
- Squeeze fresh lime juice over each taco before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: For an alternative protein, use shrimp or tofu. Enhance flavor with toppings like mango salsa or pickled onions. Leftovers can be stored in an airtight container in the fridge for up to two days.