Homemade Fish Tacos with Cabbage Slaw
These homemade fish tacos offer a healthier twist on a beloved fast-food classic, featuring crispy baked fish and a tangy cabbage slaw for a delicious Fakeaway experience.
30 min
Prep
30 min
Cook
4
Serves
560
Calories
Macros · per serving
35g protein
55g carbs
22g fat
Ingredients
For 4 servings
- 600 g tilapia fillet
- 8 corn tortilla
- 200 g red cabbage
- 1 carrot
- 2 lime
- 60 g mayonnaise
- 10 g cilantro
- 50 g all-purpose flour
- 1 egg
- 100 g panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Slice the tilapia fillets into strips about 2 cm wide. Pat dry with paper towels.
- 3
In a shallow dish, mix flour, paprika, garlic powder, salt, and black pepper.
- 4
Beat the egg in another shallow dish. Place panko breadcrumbs in a third dish.
- 5
Dredge each fish strip in flour, dip in egg, and coat with panko breadcrumbs. Place them on the prepared baking sheet.
- 6
Drizzle olive oil over the fish strips. Bake for 15-20 minutes until golden and cooked through.
- 7
While the fish is baking, prepare the slaw. Thinly slice the red cabbage and grate the carrot.
- 8
In a bowl, combine the cabbage, carrot, chopped cilantro, mayonnaise, juice of 1 lime, and a pinch of salt. Mix well.
- 9
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 10
Assemble the tacos by placing a few fish strips in each tortilla, topping with cabbage slaw, and a squeeze of lime juice from the remaining lime.
Cook it this week.
NeatEat plans Homemade Fish Tacos with Cabbage Slaw — and the rest of your week — around your budget, groceries included.