Fish Tacos with Crema

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 lb white fish fillets (such as cod or tilapia)
• •1 cup all-purpose flour
• •1 tsp paprika
• •1/2 tsp cayenne pepper
• •1 tsp garlic powder
• •1 tsp salt
• •1/2 tsp black pepper
• •1 cup panko breadcrumbs
• •1 egg
• •1 tbsp milk
• •1/4 cup vegetable oil (for frying)
• •8 small corn or flour tortillas
• •1 cup shredded cabbage (or coleslaw mix)
• •1/2 cup diced tomatoes
• •1/4 cup chopped cilantro
• •1 lime (cut into wedges)
• •1/2 cup sour cream
• •1 tbsp mayonnaise
• •1 tbsp lime juice
• •1/2 tsp cumin
• •1/4 tsp garlic powder

Instructions

1. 1

   In a bowl, mix flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.

2. 2

   In another bowl, beat the egg with milk. In a third bowl, place the panko breadcrumbs.

3. 3

   Dip each fish fillet in the flour, then in the egg mixture, and finally coat with breadcrumbs.

4. 4

   In a large pan, heat vegetable oil over medium heat. Fry the fish for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

5. 5

   Warm the tortillas in a dry skillet or microwave until pliable.

6. 6

   In a separate bowl, combine sour cream, mayonnaise, lime juice, cumin, and garlic powder to create the crema.

7. 7

   Assemble the tacos by placing crispy fish in each tortilla, topping with shredded cabbage, diced tomatoes, and cilantro.

8. 8

   Drizzle the zesty crema over the filled tacos and serve with lime wedges. Enjoy!