Créé avec l’IA
Fish Tacos with Lime-Cilantro Crema
Ingrédients
4 Portions
- white fish fillets1 lb
- all-purpose flour1/2 cup
- eggs2 beaten
- panko breadcrumbs1 cup
- crema or sour cream1/4 cup
- lime, zested and juiced1 whole
- fresh cilantro, chopped2 tbsp
- flour tortillas8 pieces
- cabbage slaw mix2 cups
Instructions
- 1
Begin by patting the fish fillets dry with paper towels to remove excess moisture.
- 2
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs.
- 3
Dredge each fish fillet in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the panko breadcrumbs.
- 4
Heat a large skillet over medium-high heat with enough oil to shallow fry the fish. Once hot, add the breaded fish fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on a paper towel-lined plate.
- 5
In a small bowl, mix together the crema or sour cream, lime zest, lime juice, and chopped cilantro to create the lime-cilantro crema. Season with salt to taste.
- 6
Warm the flour tortillas in a dry skillet or microwave until they are pliable.
- 7
Assemble the tacos by placing a portion of the cabbage slaw mix on each tortilla, followed by a piece of the cooked fish.
- 8
Drizzle the lime-cilantro crema over the fish and serve immediately.
