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Fish Tacos
Recipes
Fish Tacos
6 servings
30 minutes total

Ingredients

  • 1 quart canola oil, for frying
  • 2 large tomatoes
  • ½ white onion
  • ¼ bunch fresh cilantro
  • 1 jalapeño pepper
  • 3 limes, for juice/wedges, divided
  • 1 teaspoon kosher salt, divided
  • 2 cups coleslaw mix
  • 4 (6 oz) firm white fish fillets (such as mahi mahi, snapper, or cod; about 1 ½ lb)
  • ½ cup flour
  • ½ teaspoon pepper
  • 12 white (or yellow) corn tortillas

Steps

    1. Preheat oil to 350°F in deep fryer (or heavy-bottomed pan). Chop tomatoes, onion, cilantro, and jalapeño (remove seeds and membranes, if desired) and combine in medium bowl. Squeeze 1 lime for juice (1 tablespoon). Combine in second medium bowl: lime juice, ½ teaspoon salt, and coleslaw mix until blended.
    2. Combine in shallow dish: flour, pepper, and remaining ½ teaspoon salt until blended. Cut fish lengthwise into ½-inch-wide strips, then coat with flour mixture on all sides, shaking off excess (wash hands).
    3. Place fish carefully in fryer (in batches, if needed); fry 3–5 minutes until golden brown and 145°F. Drain on paper towels.
    4. Prepare tortillas following package instructions. Top each tortilla with even amounts fish, tomato mixture, and coleslaw. Cut remaining limes into wedges; serve with tacos.
    Note: Always check fish for bones.

Amount per ⅙ recipe serving: Calories 460, Total Fat 21g, Sat Fat 1.5g, Trans Fat 0g, Chol 105mg, Sodium 330mg, Total Carb 34g, Fiber 3g, Sugars 2g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%