Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 filets White fish; 4 Corn tortillas; 2 leaves Purple cabbage; 1/4 Fresh tomato; 3 stalks Cilantro; 1/4 Onion; 1 tbsp Canned corn; 3 tbsp Apple vinegar; 1 Frying oil, flour, panko, and egg; 1 Ranch dressing; 1/4 Fresh lime

Servings: persons

2 filets White fish
4 Corn tortillas
2 leaves Purple cabbage
1/4 Fresh tomato
3 stalks Cilantro
1/4 Onion
1 tbsp Canned corn
3 tbsp Apple vinegar
1 Frying oil, flour, panko, and egg
1 Ranch dressing
1/4 Fresh lime

1
Cut the white fish (your favorite kind, such as cod or sea bass) into bite-sized pieces.
2
Prepare the frying oil.
3
Prepare the ranch dressing; if you're using a store-bought seasoning mix, all you have to do is mix the spices into mayonnaise.
4
Julienne the purple cabbage, dice the tomatoes and onions, and chop the cilantro.
5
Combine the apple vinegar, tomatoes, onions, cilantro, and corn.
6
Coat the fish in a regular flour batter.
7
Fry up the fish in the prepared oil.
8
Season as you like with salt and pepper (optional).
9
Place the fish on a piece of corn tortilla, top it with the vegetables and julienned purple cabbage.
10
Drizzle on the ranch dressing, garnish with a wedge of lime, and serve.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 filets White fish, 4 Corn tortillas, 2 leaves Purple cabbage, 1/4 Fresh tomato, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos

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