Crispy Fish Tacos & Cheese Quesadilla
Battered white fish fried until golden, served in warm tortillas with tangy slaw and crema. A cheesy quesadilla on the side completes the meal in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb white fish fillet (cod or mahi-mahi)
- ½ cup all-purpose flour
- 2 cups green cabbage, shredded
- 1 whole lime (juiced)
- ½ cup sour cream or crema
- 6 whole corn or flour tortillas
- 1 cup shredded cheese (Oaxaca or Monterey Jack)
- 1 cup neutral cooking oil for frying
Instructions
- 1
Toss shredded cabbage with half the lime juice and a pinch of salt. Let sit while you prep the fish.
- 2
Pat fish dry and season with salt and pepper. Dredge both sides in flour, shaking off excess.
- 3
Heat oil in a large skillet over medium-high until a small flour piece sizzles immediately when dropped in.
- 4
Carefully slide fish into hot oil and fry 3 minutes per side until golden brown and cooked through.
- 5
Remove fish to a paper towel-lined plate. In the same skillet, warm tortillas 20 seconds per side until pliable.
- 6
To make the quesadilla, place 2 tortillas on a plate, fill one half of each with cheese, fold in half.
- 7
Pan-fry folded quesadillas in the same skillet 2 minutes per side until cheese melts and edges crisp.
- 8
Break fish into bite-sized pieces. Fill remaining warm tortillas with fish, top with slaw and a drizzle of crema.
- 9
Serve tacos with quesadilla on the side and extra lime wedges.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- cutting board
- knife
- shallow bowl or plate for dredging
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