Pan-Fried Fish Tacos
This recipe skips the mess of deep-frying by pan-frying the fish instead. A simple spice rub seasons the fish, and a quick vinegar slaw adds crunch. The most important tip is to double up the corn tortillas for each taco to prevent them from breaking.
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Ingredients
Ingredients (~4 tacos)
- 2 skinless tilapia fillets or any white fish
- 8 white corn tortillas
- 1/4 head cabbage thinly sliced
- 1 Tbsp cider vinegar
- 1 bunch of cilantro roughly minced
- 1-2 Limes cut into wedges
- Neutral oil like canola or vegetable
For the Spice Mix
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1 tsp table salt
Instructions
- Toss sliced cabbage with cider vinegar and set aside.
- Mix chili powder, cumin, and salt in a small bowl.
- Pat fish fillets dry and coat both sides with spice mixture.
- Heat oil in a large skillet over medium-high heat.
- Cook fish 3 minutes per side until opaque and lightly browned.
- Break cooked fish into bite-sized pieces.
- Warm tortillas on a dry skillet or in microwave.
- Layer two tortillas together, add fish, cabbage slaw, and cilantro.
- Serve with lime wedges.
Tried this recipe?Leave a comment below & let me know!