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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
Course Main Course
Servings 8 tacos

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

Instructions
 

Fish

  • Sprinkle cornmeal to cover both sides of the fish followed by the taco seasoning and salt and pepper to taste.
  • Lightly oil a pan over medium heat, and cook fish for 3-4 minutes on both sides until done.

Quick slaw

  •  Combine all ingredients in a bowl and mix, add more mayo of ACV to taste.

To serve

  • Wet a paper towel and wrap around tortillas. Microwave for 10-15 seconds to warm.
  • Fill each tortilla with a piece of fish and slaw. Add additional toppings such as a squeeze of lime, avocado or chimichurri.