Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 tacos)

Aim for just a light coating of flour on the fish for minimal oil absorption--you should only use about 1/4 cup of the flour mixture. We attempted this recipe with whole-wheat flour, but the natural oils from the whole grain didn't allow the crust to crisp properly.

How to Make It

Step 1

Clip a candy/fry thermometer to a Dutch oven; add canola oil to pan. Heat oil to 365°.

Step 2

While oil heats, combine 1/2 teaspoon salt, cabbage, and next 4 ingredients (through jalapeño pepper) in a bowl; toss to coat. Let stand 15 minutes. Stir in lime juice.

Step 3

Heat tortillas over a gas flame or in a hot cast-iron skillet for 30 seconds on each side or until charred on edges. Keep warm.

Step 4

When oil reaches 365°, adjust heat to maintain a steady temperature. Place egg white in a shallow dish. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, garlic powder, onion powder, and red pepper in a shallow dish. Dip fillets in egg white; shake off excess. Dredge fillets in flour mixture; shake off excess breading. Carefully place fillets in hot oil. Cook 4 minutes or until golden brown, turning occasionally. Make sure oil temperature does not drop below 350°. Remove fillets from pan using a slotted spoon; drain well on paper towels. Sprinkle with remaining 1/4 teaspoon salt. Cut fillets into 8 equal pieces.

Step 5

Divide fish evenly among tortillas; top with cabbage mixture and cilantro leaves. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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