Crispy Fish and Roasted Cabbage Tacos
Savor the bold flavors and satisfying crunch of crispy fish and roasted cabbage tacos. Perfect for an easy weeknight dinner.
Equipment
- 1 Frying pan for frying fish
- 1 Baking Sheet for roasting cabbage
- 1 Mixing bowls for batter preparation
Ingredients
Fish
- 1 lb white fish fillets
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
Roasted Cabbage
- 1 head cabbage cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
Toppings
- 8 small tortillas
- 1 avocado sliced
- Fresh cilantro chopped
- Lime wedges
Instructions
Preparation
- Cut the fish fillets into taco-sized pieces. In a mixing bowl, combine flour, cornmeal, paprika, and salt. In another bowl, whisk together eggs and buttermilk.
- Dredge each piece of fish in the flour mixture, then dip in the egg mixture, and coat again with the flour mixture for a double layer.
- Preheat oven to 400°F. Place cabbage wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, turning halfway through.
- Heat oil in a frying pan over medium heat. Fry the coated fish pieces until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serving
- Warm tortillas in a skillet. Place a piece of fried fish and a roasted cabbage wedge on each tortilla. Top with avocado slices, cilantro, and a squeeze of lime.
Storage
- Store leftover fish and cabbage separately in airtight containers in the refrigerator for up to 2 days. Reheat before serving.
Notes
Pro Tips: Ensure your oil is hot enough for frying to achieve a crispy texture. Ingredient Substitutions: You can use gluten-free flour for a gluten-free version. How to Serve: Best served fresh with extra lime wedges. Storage & Freshness: Store components separately to maintain texture. Make-Ahead Tips: Prepare the batter and cabbage ahead of time for quick assembly.