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Fish Tacos with Red Cabbage Slaw

Aubrey Cota
  • 40 minutes
  • Serves 6

INGREDIENTS

4

tilapia fillets (cut into strips and halved (if fillets are thick slice them in half like a book))

1 cup

flour

1 tsp

salt

1 tsp

pepper

1 tsp

cumin

1 tsp

coriander

2

egg whites (beaten)

1 cup

beer

1/4 cup

coconut oil or vegetable oil

corn tortillas

Red Cabbage Slaw