Pan-Fried Fish Tacos with Tangy Slaw - Quick Summer Meal

Pan-Fried Fish Tacos with Tangy Slaw - Quick Summer Meal

yummygusto.com

Recreate amazing pan-fried fish tacos at home topped with a zesty cilantro lime slaw. A delicious meal ready in under 45 minutes and easy to make gluten-free!

View full recipe on yummygusto.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at yummygusto.com.

Share this recipe:

Cooking tools:

  • Food processor
  • Cast iron skillet
  • Chef's knife
  • Cutting board
  • Dish
  • Mixing bowl
  • Spatula
  • Tongs
  • Fork
  • Spoon
  • Plate
  • Paper towel
  • Stove

Ingredients

  • 2 pounds of firm white fish like mahi-mahi, cod, haddock, or walleye
  • 1 cup flour (use gluten-free or all-purpose if not avoiding gluten)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (divided)
  • Half teaspoon black pepper (split)
  • 4 tablespoons oil—safflower, avocado, peanut, or canola work well
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 peeled garlic cloves
  • 1-2 jalapenos, membranes and seeds removed
  • Juice from 1-2 limes
  • Half teaspoon sugar (or swap for honey or agave)
  • 1 cup fresh cilantro leaves
  • 1/4 teaspoon salt (taste and adjust)
  • 1/4 teaspoon ground pepper (adjust to preference)
  • 8 cups shredded cabbage (or a pre-mixed bag of coleslaw)
  • Corn tortillas (or flour tortillas if gluten isn't a concern)
  • Extra toppings: guacamole, avocado slices, hot sauce, salsa, chopped tomatoes, or peppers

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This