Gary Deckman's Fish Tacos

Dive into a coastal culinary adventure with Gary Deckman's Fish Tacos, a flavor-packed recipe that’s perfect for taco night! Featuring golden, crispy white fish fillets coated in seasoned breadcrumbs and paired with a vibrant red cabbage slaw, this dish is a harmony of textures and tastes. A zesty lime crema ties it all together, offering a creamy kick with every bite. Served on warm tortillas and ready in just 35 minutes, these tacos bring a refreshing mix of spice, tang, and crunch to your plate. Perfect for gatherings or weeknight dinners, this recipe is a must-try for seafood and taco enthusiasts alike!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb White fish fillets (e.g., cod, tilapia, or halibut)
• 1 cup All-purpose flour
• 1 tsp Paprika
• 1 tsp Chili powder
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 1 cup Vegetable oil (for frying)
• 8 pieces Small corn or flour tortillas
• 2 cups Shredded red cabbage
• 1 large Carrot (julienned or shredded)
• 0.25 cup Fresh cilantro (chopped)
• 2 tbsp Lime juice (freshly squeezed)
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 1 tsp Zest of 1 lime
• 1 tsp Hot sauce (optional)

Directions

Step 1

In a mixing bowl, combine flour, paprika, chili powder, garlic powder, salt, and black pepper. Mix well.

Step 2

Crack eggs into another bowl and whisk until smooth. Place panko breadcrumbs in a third bowl.

Step 3

Cut the fish fillets into strips, about 1 inch wide and 3 inches long.

Step 4

Dredge each fish strip in the seasoned flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Set aside on a plate.

Step 5

Heat vegetable oil in a large skillet over medium heat. Once the oil is hot but not smoking, cook the fish in batches for 2-3 minutes per side, or until golden and crispy. Place cooked fish on a paper towel-lined plate to drain excess oil.

Step 6

Meanwhile, prepare the slaw by combining shredded red cabbage, julienned carrot, chopped cilantro, and lime juice in a mixing bowl. Toss well to coat and set aside.

Step 7

Make the lime crema by whisking together mayonnaise, sour cream, lime zest, and optional hot sauce in a small bowl. Adjust seasoning to taste.

Step 8

Warm the tortillas by heating them in a dry skillet over medium heat for 30 seconds per side or by wrapping them in foil and heating them in a low oven.

Step 9

Assemble the tacos: Place 1-2 pieces of cooked fish onto each warm tortilla. Top with a generous amount of slaw and drizzle with lime crema. Garnish with extra cilantro if desired.

Step 10

Serve immediately with lime wedges on the side.

Nutrition Facts

Serving size	(1648.0g)

Amount per serving	% Daily Value*
Calories	4723.8

Total Fat 358.3g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat g
Cholesterol 745.2mg	0%
Sodium 3791.4mg	0%
Total Carbohydrate 274.2g	0%
Dietary Fiber 23.6g	0%
Total Sugars 19.1g
Protein 140.1g	0%

Vitamin D 989.2IU	0%
Calcium 543.8mg	0%
Iron 16.6mg	0%
Potassium 2747.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 11.5%

Carbs: 22.5%