Ingredients
– 400 g white fish fillets
– 1 cup breadcrumbs
– 1 cup flour
– 2 eggs
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1 tsp pepper
– 8 small tortillas
– 1 cup shredded cabbage
Method
1. Cut the fish fillets into smaller pieces for easy taco filling.
2. Set up a coating station with three bowls: fill one with flour, beat the eggs in the second bowl, and mix breadcrumbs, paprika, garlic powder, salt, and pepper in the third.
3. Dip each piece of fish first into the flour, then coat with egg, and finally roll it in the breadcrumb mixture.
4. Heat oil in a pan over medium heat and cook the coated fish pieces until they are golden brown and crispy, around 3-4 minutes on each side.
5. Warm the tortillas and fill them with the crispy fish and shredded cabbage.
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