Crispy Fish and Vegetable Tacos

Crispy Fish and Vegetable Tacos are a delightful and healthy American supper dish, combining golden-battered fish with fresh, vibrant vegetables. These tacos are light yet satisfying, perfect for a quick weeknight meal.

Ingredients

• White fish fillets (like cod or tilapia) - 200 grams
• Whole wheat tortillas - 2 pieces
• Cornstarch - 2 tablespoons
• Panko breadcrumbs - 1/2 cup
• Egg - 1 large, beaten
• Olive oil - 2 tablespoons
• Cabbage, shredded - 1 cup
• Carrot, grated - 1/2 medium
• Avocado - 1/2, sliced
• Lime - 1, juiced
• Cilantro, chopped - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Pat the fish fillets dry with paper towels, season both sides with salt, pepper, and cumin.
3. In one bowl, place the cornstarch. In another bowl, beat the egg. In a third bowl, place the panko breadcrumbs.
4. Coat each fish fillet in cornstarch, dip in beaten egg, then coat with panko breadcrumbs.
5. Heat olive oil in a skillet over medium heat. Fry the fish fillets for about 3-4 minutes on each side until golden brown and crispy.
6. Once cooked, transfer the fish to a baking sheet and keep warm in the preheated oven.
7. In a bowl, mix the shredded cabbage, grated carrot, lime juice, and chopped cilantro. Season with a pinch of salt.
8. Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side.
9. Assemble the tacos by placing the crispy fish on the tortillas, followed by the cabbage-carrot mixture, and topped with sliced avocado.
10. Serve immediately with extra lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from the fish, promoting muscle health.
• Rich in fiber from vegetables, supporting digestive health.

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