Ingredients and Weight:
- 1 pound white fish fillets (such as tilapia or cod)
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 8 corn tortillas
- 1/2 cup shredded cabbage
- 1/2 cup diced mango
- 1/2 cup diced pineapple
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup sour cream (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a shallow dish, combine flour, chili powder, cumin, salt, and pepper.
- Dredge fish fillets in flour mixture.
- Heat oil in a large skillet over medium heat.
- Cook fish for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer fish to prepared baking sheet.
- In a medium bowl, combine cabbage, mango, pineapple, cilantro, lime juice, and sour cream (if using).
- Warm corn tortillas in the microwave or on a griddle.
- Place fish fillets on tortillas and top with mango-pineapple slaw.
Nutritional Information:
- Calories: 300 per serving (1 taco)
- Fat: 10g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Savory and tangy fish tacos
- Refreshing mango-pineapple slaw
- Vibrant and colorful presentation
- Perfect for a quick and easy meal
User Comments:
- "These fish tacos are so easy to make and absolutely delicious."
- "The mango-pineapple slaw adds a wonderful tropical flavor."
- "I love the spices in the fish, it really packs a punch."
- "These tacos are a hit with my family and friends."
- "I can't believe how quickly I can whip up this dish."
Special Precautions and Tips:
- Use fresh fish fillets for the best flavor.
- Adjust the amount of chili powder and cumin to your taste.
- Serve with additional lime wedges for a zesty garnish.
- If you don't have sour cream, you can substitute plain Greek yogurt.
