10-Min Crispy Fish Tacos with Slaw
Crispy pan-fried cod in warm tortillas topped with crunchy cabbage slaw, fresh tomatoes, and zesty crema. This weeknight favorite comes together in 10 minutes flat.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
casualsatisfyingtex-mexfishcrispycrunchytenderweeknight
Ingredients
- ¾ lb cod or mahi-mahi fillets
- ⅓ cup all-purpose flour
- 2 cups red cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 whole lime (zested + juiced)
- ½ cup sour cream or crema
- 6 whole corn tortillas
Instructions
- 1
Mix sour cream with lime zest and half the lime juice; set aside.
- 2
Toss shredded cabbage with remaining lime juice and a pinch of salt.
- 3
Pat fish dry, season with salt and pepper, then dredge lightly in flour.
- 4
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear fish 3 minutes per side without moving until edges turn opaque.
- 6
Warm tortillas in a dry skillet 30 seconds per side, then fill with fish, slaw, tomatoes, and crema.
Tools you’ll need
- 12-inch nonstick skillet
- small bowl
- cutting board
- chef's knife
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