Description
Delightful crispy fish tacos featuring breaded fish, fresh veggies, and creamy toppings, perfect for any occasion.
Ingredients
- 4 white fish fillets
- 1 cup panko breadcrumbs
- 2 tablespoons taco seasoning
- 6 corn tortillas
- 2 cups shredded cabbage
- ¼ cup chopped cilantro
- ½ cup ranch dressing
- 1 ripe avocado, sliced
- Oil for frying
Instructions
- Bread the white fish fillets by thoroughly coating them in a mixture of panko breadcrumbs and taco seasoning.
- Heat oil in a pan over medium-high heat. Fry each breaded fish fillet until golden brown and crispy, about 3–4 minutes on each side.
- While the fillets cook, char corn tortillas over a flame or in a skillet until warm and slightly charred.
- Prepare the cilantro ranch cabbage slaw by tossing together shredded cabbage, chopped cilantro, and ranch dressing.
- Assemble the tacos by placing crispy fish in each charred tortilla. Top with the slaw and add slices of avocado to finish.
Notes
For extra flavor, consider adding lime zest or smoked paprika to the panko. For a healthier option, use an air fryer to achieve crispiness with less oil.