Crispy Fish Tacos with Lime Slaw

Ingredients

• 300 g White fish fillets (cod, tilapia, or similar)
• 1 Lime
• 200 g Cabbage (green or purple), shredded
• 2 tbsp Mayonnaise
• 2 tbsp Sour cream or plain Greek yogurt
• 4 Tortillas (corn or flour)
• 1/4 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (for pan-searing/shallow-frying)
• 2 tbsp Fresh cilantro, chopped(optional)
• 1 tbsp Hot sauce (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Pat fish dry. Cut into 2–3 inch pieces. In a shallow bowl, mix flour, cornstarch, chili powder, garlic powder, salt, and black pepper. Shred cabbage. In a bowl, stir mayonnaise and sour cream/yogurt with lime juice (about 1–2 tbsp), then toss with cabbage; add cilantro and hot sauce if using.

2. 2

   Cook (12 minutes): Heat olive oil in a large skillet over medium-high. Dredge fish pieces in the flour mixture, shaking off excess. Pan-sear in a single layer until golden and crisp, about 3–4 minutes per side (work in batches if needed).

3. 3

   Warm tortillas: During the last 2 minutes of cooking, warm tortillas in a dry skillet or microwave until pliable.

4. 4

   Assemble: Fill each tortilla with crispy fish and top with lime slaw. Serve immediately.