Crispy Fish Tacos with Slaw and Lime Crema

Crispy on the outside, flaky in the middle, and piled with crunchy slaw and lime crema - these fish tacos taste like a beach stand and come together in 30 minutes.

Ingredients (serves 4, makes 8 tacos)

• 1 lb firm white fish (cod or tilapia), cut into strips
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs, beaten
• 1 tsp chili powder
• 1/2 tsp cumin
• 8 small corn or flour tortillas, warmed
• 2 cups shredded cabbage slaw
• 1/2 cup pico de gallo
• 1/2 cup plain Greek yogurt + juice of 1 lime for the crema

Instructions

1. Season the fish with chili powder and cumin, then dredge in flour, egg, and panko.
2. Air fry at 400 F (200 C) for 8 to 10 minutes, or pan fry in a little oil until golden, flipping once.
3. Stir the lime juice into the yogurt for a quick crema.
4. Build each taco: warm tortilla, slaw, crispy fish, pico, and a drizzle of crema.
5. Finish with extra lime and hot sauce if you like heat.

Make it lighter

Skip the breading and grill the fish with the same spices, or swap in shrimp - both work beautifully with the slaw and crema.

Find 100+ fresh, simple dinners like this in our Heart Healthy Mediterranean Cookbook.