Pan-Fried Fish Tacos
This recipe skips the mess of deep-frying by pan-frying the fish instead. A simple spice rub seasons the fish, and a quick vinegar slaw adds crunch. The most important tip is to double up the corn tortillas for each taco to prevent them from breaking.
Ingredients
Ingredients (~4 tacos)
- 2 skinless tilapia fillets or any white fish
- 8 white corn tortillas
- 1/4 head cabbage thinly sliced
- 1 Tbsp cider vinegar
- 1 bunch of cilantro roughly minced
- 1-2 Limes cut into wedges
- Neutral oil like canola or vegetable
For the Spice Mix
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1/2 Tbsp salt
Instructions
- Mix chili powder, cumin, and salt in a small bowl.
- Pat fish dry and coat with spice mix.
- Heat oil in skillet over high heat.
- Cook fish 3 minutes per side until opaque and lightly browned.
- Break fish into bite-sized pieces.
- Toss cabbage with cider vinegar.
- Warm tortillas in skillet or microwave.
- Layer two tortillas, add fish, top with cabbage slaw and cilantro.
- Serve with lime wedges.
Notes
Use white fish like tilapia. Double tortillas for stability.