Mini Fish Tacos With Rainbow Slaw Recipe

Recipe By Slurrp

These mini fish tacos are a delicious and colorful twist on a classic dish. The crispy fish is seasoned with a flavorful blend of spices and served in mini tortillas. The rainbow slaw adds a refreshing crunch and a burst of color to the tacos. These bite-sized treats are perfect for parties or as a fun appetizer. Serve them with a squeeze of lime and a dollop of creamy sauce for a tasty and satisfying snack.

4.3
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25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Mini Fish Tacos With Rainbow Slaw
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ingredients serve

Ingredients for Mini Fish Tacos With Rainbow Slaw Recipe

  • 1/4 pound White Fish Fillets
  • 1/4 teaspoon Chili Powder
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Paprika
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 tablespoon Oil For Frying
  • 1/4 cup Shredded Cabbage
  • 0.13 cup Shredded Carrots
  • 0.13 cup Diced Bell Peppers
  • 1/2 tablespoon Chopped Cilantro
  • as per your need Mini Tortillas
  • as per your need Lime Wedges, For Serving
  • as needed Creamy Sauce, For Serving

Directions: Mini Fish Tacos With Rainbow Slaw Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the spices and coat the fish fillets with the mixture.
  • STEP 2.Heat oil in a pan and fry the fish until golden and crispy.
  • STEP 3.In another bowl, mix together the shredded cabbage, carrots, bell peppers, and cilantro to make the rainbow slaw.
  • STEP 4.Warm the mini tortillas in a dry pan or microwave.
  • STEP 5.To assemble the tacos, place a piece of fish on each tortilla and top with a spoonful of rainbow slaw.
  • STEP 6.Serve the mini fish tacos with lime wedges and a drizzle of creamy sauce.

Cooking Tips

  • Make sure to pat the fish fillets dry before coating them with the spice mixture to ensure a crispy texture.
  • You can use any white fish fillets for this recipe, such as cod or tilapia.
  • Feel free to adjust the spice level by adding more or less chili powder.
  • For a healthier option, you can bake the fish fillets instead of frying them.

Storage and Serving

  • These mini fish tacos are best served immediately while the fish is still crispy.
  • If you have any leftovers, store the fish and slaw separately in airtight containers in the refrigerator.
  • To reheat, warm the fish in a preheated oven or toaster oven until heated through.
  • Serve the leftover slaw as a side dish or use it as a topping for sandwiches or salads.
Nutrition
value
273
calories per serving
22 g Fat7 g Protein12 g Carbs8 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    7g
  • Carbs
    12g
  • Fiber
    8g

MacroNutrients

  • Carbs
    12g
  • Protein
    7g
  • Fiber
    8g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    314mg
  • Iron
    6mg
  • Vitamin A
    1399mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    136mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    74mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    2mg
  • Phosphorus
    121mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp