Easy Homemade Fish Tacos Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 Cup Buttermilk

1 Pound Cod (or other firm white-fleshed fish, cut into strips about ½" wide by 3" long)

1/2 Cup Flour

1/2 teaspoon Smoked Paprika

1 1/4 teaspoons Chili Powder

Salt and Pepper (to taste)

1/4 Cup Peanut Oil (plus a splash more for greasing pan)

2 Tablespoons Butter

Corn Tortillas

2 Cups Green and Purple Cabbage (shredded)

Limes

Cilantro

Jalapeno Slices

Avocado

1 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

1 Tablespoon Cilantro (minced)

1/4 Cup Mayonnaise

1/2 Cup Sour Cream (or mexican crema)

1-2 Tablespoons Lime Juice

Directions

Pour buttermilk into a bowl and add the fish. Set aside.

In a shallow dish, combine the flour, smoked paprika, chili powder, and salt and pepper. Set aside.

Pour 3 tablespoons of the peanut oil into a 12-inch cast iron frying pan and place over medium-high heat until it shimmers or use an air fryer - see note*

Remove the fish pieces from the buttermilk and dredge them lightly through the flour mixture, shaking to remove excess.

Add the butter to the pan and let it melt. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown, about 3 to 4 minutes. Using a fish spatula gently and carefully flip and cook for 1 minute more.

Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

Warm the tortillas in the empty and wiped out cast iron pan and then add a little fish, sauce, and toppings!

For the Sauce

Whisk all the ingredients together in a small bowl and set aside.

Nutrition

• Serving Size: 2 tacos
• Calories: 444 kcal
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.2 g
• Cholesterol: 86 mg
• Sodium: 280 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 24 g