Ingredients
Scale
- 1 pound white fish fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 eggs
- 2 cups panko breadcrumbs
- 8 corn tortillas
- 1 cup cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 400°F (200°C).
- Season the fish fillets with salt, paprika, garlic powder, and cayenne pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each fish fillet in flour, dip in egg, and coat with panko.
- Place the breaded fish on a baking sheet and bake for 15-20 minutes or until golden and cooked through.
- Warm the corn tortillas in a skillet.
- Assemble tacos by placing fish, cabbage, and cilantro on tortillas and drizzling with sriracha lime sauce.
Notes
- For extra spice, add more sriracha to taste.
- Try using different types of fish for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg