Crispy fish tacos with tangy slaw and avocado slices: the perfect recipe – Wine Dharma

Ingredients

• Fish (Cod or Halibut preferred): 400g
• Whole-wheat flour: 80g (for dredging)
• Panko breadcrumbs: 100g (for that irresistible crunch)
• Eggs: 2 (for the batter)
• Cabbage slaw mix: 200g
• Greek yogurt: 150g (the tangy base for your slaw dressing)
• Lime: 2 (zest and juice for dressing and zest)
• Avocados: 2 (sliced thinly for that creamy touch)
• Cilantro: a bunch (freshly chopped for garnish)
• Corn tortillas: 8 (for authenticity and fewer calories)
• Olive oil: for frying
• Spices (cumin, paprika, salt, pepper): to taste