Ingredients and Weight:
- 1 pound white fish fillets, such as tilapia or cod
- 1 cup all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canola oil
- 12 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cut the fish fillets into 1-inch pieces.
- In a shallow bowl, combine the flour, chili powder, cumin, salt, and black pepper.
- Dredge the fish pieces in the seasoned flour.
- Heat the canola oil in a large skillet over medium heat.
- Fry the fish pieces for 2-3 minutes per side, or until golden brown and cooked through.
- Warm the tortillas in a microwave or on a griddle.
- Fill the tortillas with the fish pieces, shredded cabbage, chopped tomato, and cilantro.
- Squeeze lime over the tacos to taste.
Nutritional Information:
- Calories: 350 per taco
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Fresh, light, and flavorful
- Crispy and tender fish
- Vibrant and colorful
- Perfect for a casual meal or party
User Comments:
- "These tacos were delicious! The fish was crispy and flaky, and the flavors were amazing."
- "I loved the combination of textures and flavors. The cabbage added a nice crunch, and the lime gave it a refreshing kick."
- "These tacos were easy to make and packed with flavor. They're perfect for a quick and satisfying meal."
Special Precautions and Tips:
- Use fresh fish for the best flavor and texture.
- Be careful not to overcook the fish, as it will become tough and dry.
- If you don't have canola oil, you can use any other neutral-flavored oil.
- Serve the tacos immediately for the best freshness.
