Growing up in the Midwest, fish and tacos were an unusual combination. Sure I’d seen them on menus at a few restaurants but was never something my mother and papa would make for dinner. To me fish plus tacos seemed like an unlikely match and had zero appeal to me. Ugh! What a naïve teenager I was! I had my first fish taco in Panama City Beach at the age of 19 while I was on spring break with friends. To my complete and utter surprise, not only did I like it but I LOVED it! How did I spend so many years neglecting such a delicious and satisfying combination?! Ever since, I have repeatedly ordered fish tacos at restaurants and created several versions in my kitchen.
This version is pretty easy but still has all the best parts. Its crispy, creamy, crunchy, and fresh with a little zest. I generally make this recipe on weeknights after work because it is quick and easy. Time Saving Tip: Make the sauce the day before. It honestly only takes a couple minutes to put together but every little bit helps on a busy night.
Want a lighter version? Skip the tortilla all together! My husband did this and added more cabbage to his fish instead. It was pretty good!Print
- oil for frying
- 1/4 head of red cabbage or 2 cups thinly sliced
- 1/2 lime
- 1/2 avocado
- 4–6 tortillas
- 10–12 ounces of white fish (eg. halibut or tilapia)
- 1/4 cup of milk (can substitute for 1 egg)
- 1/2 cup bread crumbs
- 4 tablespoons of sour cream or Greek yogurt
- 1/2 lime (use second half from above)
- 1/3 cup cilantro
- 1/2 jalapeño
- Prepare the sauce. Finely chop the cilantro and jalapeño. Combine cilantro, jalapeño, sour cream (or Greek yogurt) and juice from half a lime. Time Saving Tip: To avoid chopping, put all ingredients in a tall cup and blend with an immersion blender for 10-15 seconds. Set aside.
- Thinly slice the cabbage. Season with a couples pinches of salt and squeeze juice from a half of a lime over the cabbage. Set aside.
- Put enough oil in a deep pan to easily coat the bottom and heat to medium/high heat.
- Cut the fish into long strips (roughly 1.5″x5″). Season with salt.
- Dip the fish in the milk and then coat with the breadcrumbs.
- Once the oil is hot, gently place the coated fish in the hot oil for frying.
- Fry the fish for 1-2 minutes (the crust should be a golden brown color). Flip the fish and fry for another 1-2 minutes. Remove the fish from the oil and place on paper towels.
- It is time assemble! Place a strip of fish on each tortilla, add cabbage, diced avocado, and jalapeño sauce. Bon appétit!
Want a lighter version? Skip the tortilla all together! My husband did this and added more cabbage to his fish instead. It was pretty good!