Easy Fish Tacos

March 20, 2020


300g white fish sliced into 1" thick slices (Dory or similar white fish with hardier flesh)

1/2 cup milk

1/2 cup all purpose flour

1/4 head of cabbage sliced thinly

1 Roma tomato chopped into small cubes

1/2 red onion chopped into small cubes

2 limes sliced in half

1 handful of Cilantro chopped small

6 Hard taco shell or small tortillas


Black Pepper

Oil for cooking

Grated cheese

1 Avocado chopped into small cubes (optional)



Pour milk into a wide bowl, and place sliced fish into the milk. Next, in a second wide bowl, mix the flour, a good amount of salt, and pepper, and mix it. Take the fish out of the milk, and place it in the flour mixture. Ensure that the fish is evenly coated. Heat up oil in a pan over medium heat, and when it is almost smoking place fish slices into the oil and cook until all sides are golden brown.


In the meantime, while the fish is cooking, mix the tomatoes, onion, and cilantro in a bowl. Squeeze in lime juice and salt to taste.


Once salsa is done, heat up taco shells at 350F for hard shells, or in a pan on medium low heat for soft tortillas until they are warm. Soft tortillas would be slightly charred.


To serve, place a couple of fish at the base of the taco, some sliced cabbage, a spoonful of salsa, avocado if using, a sprinkling of cheese, and a squeeze of lime juice. Enjoy!

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