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I love fish tacos. They taste so fresh & delicious without weighing you completely down that they are great for warm weather. I prefer to use fresh fish whenever I can, but this recipe works well for frozen fish filets, too. I am using Ono, also known as Wahoo, but you can use any white, flaky fish. Such as mahi mahi, cod, or flounder.

Fish Taco Slaw

• 1/2 head cabbage, about 6 cups
• dash of salt & pepper
• 2 tsp lime juice
• 1/2 cup mayonnaise
• 1/2 cup sour cream

First, dice the cabbage into small pieces & add to a medium size bowl.

Next mix the salt, pepper, lime juice, mayo, & sour cream into the cabbage. And that’s it! Store in fridge until ready to use.

You can make this ahead of time up to several days.

Ingredients for Fish Tacos

• flour or corn taco-size tortillas
• 1 lb fish, cut into 1″ pieces (fresh or thawed out completely)
• 1/2 cup panko
• 1/2 cup bread crumbs
• 2 eggs
• 1 Tbsp garlic salt
• half a lemon, squeezed
• 1 tsp black pepper
• 1 tsp ground cumin
• Oil for frying

Season the cut fish with garlic salt, lemon, pepper, & cumin. Set aside to marinade while you do the next steps.

In a shallow bowl, mix the panko and bread crumbs together. You can add a pinch of salt & pepper if you like.

In a second shallow bowl, add the eggs and beat. Heat oil in a pan until it bubbles when you drop a little flour into it.

Next, take a piece of fish, submerge into eggs, then roll into crumb mixture. Then fry in hot oil until golden brown. Continue until all pieces cooked.

Finally, put together your fish tacos! Add fish, slaw, & any other toppings you like. I personally enjoy some spice with mine, like Sriracha.