Golden fish fillets paired with fresh cabbage slaw, avocado, and a creamy lime drizzle for a vibrant meal.
# Components:
→ Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock)
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Vegetable oil for frying
→ Slaw
10 - 2 cups shredded green cabbage
11 - ½ cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons plain Greek yogurt
16 - 1 tablespoon lime juice
17 - ½ teaspoon honey
18 - Salt and pepper to taste
→ Assembly
19 - 8 small corn or flour tortillas, warmed
20 - 1 avocado, sliced
21 - Lime wedges for serving
→ Creamy Sauce (Optional)
22 - 3 tablespoons mayonnaise
23 - 1 tablespoon lime juice
24 - 1 teaspoon hot sauce (e.g., Sriracha)
25 - ¼ teaspoon garlic powder
# Directions:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. In a separate bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss dressing with vegetables and refrigerate until serving.
02 - Place flour in one shallow bowl, beaten eggs in another, and mix panko breadcrumbs with smoked paprika, garlic powder, salt, and black pepper in a third.
03 - Pat fish dry and cut into strips approximately 1 x 3 inches.
04 - Coat each fish strip first in flour, then dip in egg, and finally coat with the seasoned panko mixture.
05 - Heat ½ inch vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.
06 - Whisk together mayonnaise, lime juice, hot sauce, and garlic powder until smooth.
07 - Place crispy fish in warmed tortillas. Top with slaw, avocado slices, and drizzle with creamy sauce if desired. Serve with lime wedges.
