These fish tacos are pan fried with a light coating of cornmeal, if you prefer a crunchier fish try our Breaded and Baked Fish Tacos.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Fish Tacos with Avocado Slaw
Servings
3 Servings
Ingredients
- 1 pound white fish like cod, halibut, or snapper
- ¾ cup whole wheat flour
- ¼ cup cornmeal
- 2 egg whites
- 1 cup extra virgin olive oil
- 8 corn or whole wheat tortillas warmed
- Garnish: avocado slaw salsa, lime wedges
- Juice of 2 limes
- 3 tablespoons extra virgin olive oil
- 2 avocados diced
- 1 small cabbage head shredded
- 1 jalapeño diced
- 1 bunch fresh cilantro chopped
- ½ red onion thinly sliced
- Kosher salt
- Freshly ground black pepper
Instructions
Avocado Slaw:
- In a mixing bowl, mix together lime juice, evoo and avocado, mash well.
- Add cabbage, jalapeño, cilantro, onions, salt, and pepper. Toss well.
- Cover and refrigerate until ready to serve.
Fish Tacos:
- Cut fish into small strips, about 2-inches long by 1-inch wide.
- Mix flour and cornmeal together in a small bowl.
- Place egg whites in a small bowl. Lightly froth with a fork.
- Add evoo to a frying pan and place over medium-high heat.
- Dredge fish in the flour mix, then egg white, and back into flour mix.
- Pan fry for 1 minute on each side, until browned and cooked through.
- Lay tortilla on a plate, then fish, then slaw. Add salsa, a squeeze of lime, wrap and eat.
Love the use of avocado in this.
I love fish tacos, great idea mixing the avocado in in place of mayo.