Crispy Rock Fish Tacos with Fresh Slaw

Craving a delightful twist on taco night? These crispy rock fish tacos are your answer! With a perfectly seasoned fish fillet and a refreshing slaw, they pack a punch of flavor in every bite. Whether it’s a casual weeknight dinner or a festive gathering, these tacos will keep everyone coming back for seconds.

Imagine sinking your teeth into a warm tortilla filled with flaky fish, topped with a zesty slaw that adds a crunchy texture. The contrast of flavors and textures makes these tacos a must-try. Plus, they’re quick to prepare, making them ideal for busy days when you still want something delicious.

The Ultimate Rock Fish Taco Recipe

These tacos showcase a delightful combination of flaky, crispy rock fish and a tangy slaw. They come together in warm tortillas, offering a satisfying crunch with every bite. Perfect for those who enjoy unique flavors, these tacos are an exciting twist on traditional options.

Preparing the Slaw

Start by mixing shredded cabbage, carrots, and cilantro in a bowl.

Adding lime juice, salt, and pepper will enhance the freshness of the slaw.

Letting it marinate for a bit allows the flavors to meld beautifully.

The Ultimate Rock Fish Taco Recipe

These rock fish tacos are a delightful blend of flaky, crispy fish and a tangy slaw, all wrapped in warm tortillas. They offer a satisfying crunch and a burst of freshness, perfect for taco lovers looking to try something new.

Ingredients

  • 1 lb rock fish fillets, skinless
  • 1 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • Vegetable oil for frying
  • 8 small corn tortillas
  • 1 cup cabbage, shredded
  • 1/2 cup carrots, shredded
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice
  • Salt and pepper to taste

Instructions

  1. Prepare the Slaw: In a mixing bowl, combine shredded cabbage, carrots, cilantro, lime juice, salt, and pepper. Toss well and set aside to marinate.
  2. Prepare the Fish: In a shallow dish, mix flour, chili powder, garlic powder, cumin, salt, and pepper. In another dish, place the beaten eggs, and in a third dish, add panko breadcrumbs.
  3. Coat the Fish: Dredge each rock fish fillet in the flour mixture, then dip in the beaten eggs, and finally coat with panko breadcrumbs.
  4. Fry the Fish: Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated fish fillets. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and let drain on paper towels.
  5. Warm the Tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
  6. Assemble the Tacos: Place a few pieces of crispy rock fish on each tortilla, top with the slaw, and serve with lime wedges on the side.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350 kcal
  • Fat: 15g
  • Protein: 25g
  • Carbohydrates: 30g

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