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Crunchy Fish Tacos
Fish fillets in a spicy cracker-crumb crust are fried until crisp, broken into pieces and packed into warm crunchy shells with a creamy ranch slaw and fresh tomato.
- YieldServes 6 (2 tacos each)
- Hands-on30 min
- Total35 min
- Difficulty
Ingredients
Tacos
- 12crisp corn taco shells, gluten-free
Slaw
- 4 cupscoleslaw mix
- ½ cupranch dressing, gluten-free
- 3 tbspfresh cilantro, chopped
Fish
- 1egg, large
- 1 tbspwater
- 12gluten-free crackers, crushed coarsely to make about 1 cup crumbs
- ¾ tspsalt
- 1 tspchili powder
- ½ tspcayenne pepper
- 450 gcod fillets, or tilapia or another medium-firm white fish
- 2 tbspcanola oil
Tacos
- 2tomatoes, medium, seeded and diced (about 2 cups)
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