Crispy golden fish, crunchy cabbage slaw, cool lime crema, warm corn tortillas. Fish tacos are summer on a plate, and UNU seasons the fish in one step. Ready in 20 minutes and endlessly customizable.
Why It Works
UNU's paprika and garlic give the fish a savoury, golden crust. The contrast of hot crispy fish against cool crunchy slaw is what makes a great fish taco.
Recipe
Prep: 10 min | Cook: 10 min | Serves: 4 (8 tacos)
Approx. macros per serving: 420 cal · 26g protein · 38g carbs · 18g fat
Ingredients
- 500g white fish (cod, haddock or tilapia), cut into strips
- 1.5 tbsp UNU all-purpose seasoning
- 1/2 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 8 small corn tortillas
- Oil for frying
For the slaw + crema:
- 2 cups shredded cabbage
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Cilantro
Instructions
- Season and bread. Toss fish with UNU. Dredge in flour, then egg, then panko.
- Fry. Shallow-fry in hot oil 2-3 minutes per side until golden and crispy. Drain.
- Make the crema. Whisk sour cream with lime juice and a pinch of UNU.
- Warm the tortillas in a dry pan.
- Assemble: tortilla, cabbage, fish, crema drizzle, cilantro, lime.
Tips
- Panko stays crispier than regular breadcrumbs.
- Double the tortillas so they don't tear.
- Prefer grilled? Skip the breading and grill the UNU-seasoned fish instead.
Get UNU
Ready to make this? Shop UNU all-purpose seasoning
Made in Canada. Small-batch. Zero fillers. 100% flavour.
Made this recipe? Tag us on Instagram @spicoandsauco.