Description
Delightful and easy-to-make crispy fish tacos that are bursting with flavor and textures.
Ingredients
- 4 white fish fillets
- 1 cup panko breadcrumbs
- 2 tablespoons taco seasoning
- 6 corn tortillas
- 2 cups shredded cabbage
- ¼ cup chopped cilantro
- ½ cup ranch dressing
- 1 ripe avocado, sliced
- Oil for frying
Instructions
- Start by breading the white fish fillets in a mixture of panko breadcrumbs and taco seasoning. Make sure each fillet is well-coated for optimal crunch.
- Heat a generous amount of oil in a pan over medium-high heat. Carefully add the breaded fish fillets and fry them until golden and crisp on both sides, about 3-4 minutes per side.
- While the fish cooks, char the corn tortillas over a flame or in a skillet until they become warm and slightly charred.
- Prepare the cilantro ranch cabbage slaw by mixing the shredded cabbage, chopped cilantro, and ranch dressing in a bowl. This slaw adds freshness and creaminess.
- Assemble the tacos by placing the crispy fish in each charred tortilla. Top generously with the slaw and add slices of avocado for that creamy finish.
Notes
For extra crunch, keep panko breadcrumbs in the freezer before use. Adjust taco seasoning based on spice preference and use fresh ingredients for the best flavor.
