Go Back

Crispy Fish Tacos

These tacos are not only quick and easy to make but they're absolutely delicious and perfect for the summer months! I highly recommend serving with chimichurri and some avocado.
Print Recipe
Prep Time 12 minutes
Cook Time 8 minutes
Servings: 8 tacos
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 pieces white fish - I used tilapia
  • 3-4 tbsp cornmeal
  • 1-2 tbsp taco seasoning
  • 8 tortillas - I used low carb tortillas from Trader Joe's
  • juice from lime - optional
  • 1 avocado - optional
quick slaw
  • 1.5 cups broccoli slaw
  • 2-3 tbsp light mayo
  • 2-3 tsp apple cider vinegar

Method
 

Fish
  1. Sprinkle cornmeal to cover both sides of the fish followed by the taco seasoning and salt and pepper to taste.
  2. Lightly oil a pan over medium heat, and cook fish for 3-4 minutes on both sides until done.
Quick slaw
  1.  Combine all ingredients in a bowl and mix, add more mayo of ACV to taste.
To serve
  1. Wet a paper towel and wrap around tortillas. Microwave for 10-15 seconds to warm.
  2. Fill each tortilla with a piece of fish and slaw. Add additional toppings such as a squeeze of lime, avocado or chimichurri.