Anaheim Fish Tacos for 8

Ingredients and Weight:

• 1 pound tilapia or cod fillets, cut into 1-inch strips
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup vegetable oil, for frying
• 12 corn tortillas
• 1 large Anaheim pepper, thinly sliced
• 1/2 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped onion
• 1/4 cup cilantro leaves
• Lime wedges, for serving

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. In a shallow dish, combine the flour, chili powder, cumin, and salt.
2. Dredge the fish fillets in the seasoned flour.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the fish fillets for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove the fish fillets from the skillet and drain on paper towels.
6. Heat the tortillas in a skillet or on a griddle until heated through.
7. To assemble the tacos, place a fish fillet on each tortilla and top with Anaheim pepper, red cabbage, carrots, onion, cilantro, and a squeeze of lime juice.

Nutritional Information:

• Calories: 350 per taco
• Protein: 20 grams per taco
• Carbohydrates: 30 grams per taco
• Fat: 15 grams per taco

Dish Characteristics:

• Flavorful and savory with a hint of spice
• Light and crispy exterior with tender and flaky fish
• Vibrant and colorful with a variety of fresh toppings

User Comments:

• "These tacos were incredible! The fish was perfectly cooked and the flavors were amazing."
• "I loved the combination of the spicy Anaheim pepper and the sweet carrots."
• "The tacos were so easy to make and were a hit with my guests."

Special Precautions and Tips:

• Be careful not to overcook the fish, as it can become dry and tough.
• If you don't have Anaheim peppers, you can substitute with roasted red peppers or poblano peppers.
• Serve the tacos with your favorite Mexican-inspired sauces or salsas.