Crispy Fish Tacos with Avocado
Delicious crispy fish tacos topped with creamy avocado and fresh ingredients, perfect for a quick meal.
Equipment
- large skillet
- mixing bowls
- Tongs
- Paper towels
Ingredients
Fish Ingredients
- 1 pound White fish fillets (such as cod or tilapia) Fresh fish for frying.
- 1 cup All-purpose flour For coating the fish.
- 1 teaspoon Paprika Adds color and flavor.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Cumin Adds warmth and depth.
- to taste Salt and pepper For seasoning.
- 1 cup Buttermilk Helps the flour stick to the fish.
- 1 cup Panko breadcrumbs For extra crunch.
Taco Ingredients
- 8 small Corn tortillas For serving.
- 1 Avocado, sliced Adds creaminess.
- 1 cup Shredded cabbage For crunch.
- 1/2 cup Fresh cilantro, chopped For freshness.
- to taste Lime wedges For serving.
- to taste Sour cream or yogurt (optional) For serving.
Instructions
- Cut the fish fillets into strips for easier frying.
- In a mixing bowl, combine flour, paprika, garlic powder, cumin, salt, and pepper.
- In another bowl, pour the buttermilk to help the flour stick to the fish.
- Dip each fish strip into the buttermilk, then coat in the seasoned flour mixture, and finally roll in panko breadcrumbs.
- Heat about half an inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded fish strips in batches for about 3-4 minutes on each side until golden brown and crispy.
- Remove the fish from the oil and let drain on paper towels.
- While the fish is frying, prepare the toppings: slice the avocado, shred the cabbage, and chop the cilantro.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
- Assemble the tacos by placing crispy fish on each tortilla and topping with avocado, cabbage, and cilantro.
- Serve immediately with lime wedges and optional sour cream or yogurt.
Notes
Customize your tacos with different proteins and toppings for a unique experience.