Fish Tacos

Name: Fish Tacos
Yield: 2 servings
Cuisine: American
Ingredients: 2 filets White fish; 4 Corn tortillas; 2 leaves Purple cabbage; 1/4 Fresh tomato; 3 stalks Cilantro; 1/4 Onion; 1 tbsp Canned corn; 3 tbsp Apple vinegar; 1 Frying oil, flour, panko, and egg; 1 Ranch dressing; 1/4 Fresh lime

cookpad.japan @cookpad_jp

This is a reproduction of the delicious fish tacos that I ate in San Diego.

Some of the ingredients may be hard to find in Japan, but you can try going to import shops like Kaldi, Kinokuniya, or Seijo-Ishii, where you can easily find them.
Replace the cilantro with other herbs if you like. Recipe by chieren

This is a reproduction of the delicious fish tacos that I ate in San Diego.

cookpad.japan @cookpad_jp

This is a reproduction of the delicious fish tacos that I ate in San Diego.

Saved

Ingredients

2 servings

2filets White fish
4Corn tortillas
2leaves Purple cabbage
1/4Fresh tomato
3stalks Cilantro
1/4Onion
1 tbspCanned corn
3 tbspApple vinegar
1Frying oil, flour, panko, and egg
1Ranch dressing
1/4Fresh lime

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Steps

1

Cut the white fish (your favorite kind, such as cod or sea bass) into bite-sized pieces. Prepare the frying oil.
2

Prepare the ranch dressing; if you're using a store-bought seasoning mix, all you have to do is mix the spices into mayonnaise.
3

Julienne the purple cabbage, dice the tomatoes and onions, and chop the cilantro. Combine the apple vinegar, tomatoes, onions, cilantro, and corn.
4

Coat the fish in a regular flour batter. Fry up the fish in the prepared oil. Season as you like with salt and pepper (optional).
5

Place the fish on a piece of corn tortilla, top it with the vegetables and julienned purple cabbage. Drizzle on the ranch dressing, garnish with a wedge of lime, and serve.