Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Crispy Fish Tacos with Cabbage Slaw
Course:
Drinks
Cuisine:
Mexican
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
486
kcal
Author:
Neha Mathur
Crispy Fish Tacos with Cabbage Slaw is an appetizing snack which you can munch any time of the day. It's filling yet light and the flavours and texture is a perfect balance of all things right.
Print Recipe
Ingredients
4
Flour Tortilla
1
Avocado
1
tablespoon
Sour Cream
For the Cabbage slaw
2
cups
Purple Cabbage
Finely Shredded
1
teaspoon
Jalapeno
Chopped
2
tablespoon
Onion
Chopped
2
teaspoon
Coriander
Chopped
Salt to taste
¼
teaspoon
Black Pepper Powder
1
teaspoon
Sugar
2
teaspoon
Lemon Juice
2
teaspoon
Olive Oil
For the fish
300
g
Fish Fillet
I used Basa
2
Eggs
Whisked
½
cup
All Purpose Flour
1
cup
Bread Crumbs
½
teaspoon
Salt
¼
teaspoon
Dry Parsley
¼
teaspoon
Dry Thyme
Oil for frying
Instructions
For the Cabbage Slaw:
Mix all the ingredients in a bowl and keep aside
For crispy fish:
Cut the fish fillet into fingers.
Mix bread crumbs, salt, parsley and thyme in a bowl.
Make an assembly line with flour in one bowl, eggs in second and bread crumbs mixture in third.
Heat oil in a pan.
Dredge the fish fingers in the flour and shake off the excess.
Dip the fingers in egg and then coat them with bread crumbs.
Deep fry the fish fingers until golden brown.
Drain on a tissue lined plate.
Assembly:
Heat a tortilla and keep it on the work surface.
Spread some sour cream in the centre of the tortilla.
Top with crispy fish fingers and cabbage slaw.
Add a few avocado slices.
Roll into half and serve immediately.
Nutrition
Calories:
486
kcal
|
Carbohydrates:
57
g
|
Protein:
27
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
121
mg
|
Sodium:
784
mg
|
Potassium:
738
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
738
IU
|
Vitamin C:
35
mg
|
Calcium:
134
mg
|
Iron:
5
mg