Ingredients and Weight: - White fish fillets (cod, halibut, tilapia): 1.5 lbs - Canola oil: 1 cup - Taco seasoning packet: 1 (2 oz) - Corn tortillas: 12 (6 inches) - Shredded cabbage: 1 cup - Diced tomatoes: 1 cup - Chopped red onion: 1/2 cup - Cilantro, chopped: 1/4 cup - Lime wedges: 8 - Sour cream: 1/2 cup (optional) - Guacamole: 1/2 cup (optional) - Salsa: 1/2 cup (optional)
Preparation Time: - 15 minutes
Cooking Time: - 10 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Cut fish fillets into 1-inch pieces. 2. In a bowl, combine fish pieces with taco seasoning and mix well. 3. Heat canola oil in a large skillet over medium heat. 4. Add fish pieces to the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. 5. Warm corn tortillas in a microwave or on a griddle. 6. Fill tortillas with fried fish, shredded cabbage, diced tomatoes, red onion, and cilantro. 7. Garnish with lime wedges, sour cream, guacamole, and salsa (if desired).
Nutritional Information (per serving): - Calories: 400 - Protein: 30g - Carbohydrates: 35g - Fat: 15g
Dish Characteristics: - Crispy and well-seasoned fish in warm corn tortillas - Fresh and flavorful toppings with a Mexican-inspired flavor profile - Convenient and portable, perfect for a casual meal or party
User Comments: - "These tacos are so delicious and easy to make. The fish is perfectly cooked and the toppings are a perfect complement." - "This dish brings back memories of our trip to Baja California. It has all the authentic flavors and textures we enjoyed there." - "I love the combination of flavors and textures in these tacos. The fried fish pairs perfectly with the fresh toppings."
Special Precautions and Tips: - Use fresh, firm fish fillets for best results. - Do not overcook the fish, as it will become tough. - Heat the canola oil to the correct temperature before adding the fish to prevent it from sticking. - Serve tacos immediately after assembling for optimal freshness.