Crispy Fish Tacos with Slaw

Fish tacos have surged in popularity over the years, becoming a beloved staple in seafood cuisine. Their vibrant flavors and textures make them a favorite for both casual gatherings and family dinners. Imagine a warm tortilla enveloping crispy, golden-brown fish, topped with a zesty slaw bursting with freshness. It's a combination that not only delights the palate but also showcases the versatility of seafood in a fun, handheld format.

Experience the burst of flavors with crispy fish tacos topped with zesty slaw, a dish that’s perfect for any occasion. Imagine golden-brown fish nestled in warm tortillas, complemented by a fresh, tangy slaw that adds crunch and brightness. This recipe brings together the versatility of seafood and vibrant ingredients, making it ideal for casual dinners or lively gatherings. Dive into the deliciousness and delight your taste buds with every bite!

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Ingredients

For the Crispy Fish:

1 lb white fish fillets (like cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 large eggs

1 cup buttermilk (or regular milk with 1 tbsp vinegar added)

Oil for frying

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, shredded

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tbsp lime juice

1 tsp honey

Salt and pepper, to taste

To Serve:

8 small corn or flour tortillas

Lime wedges, for squeezing

Sliced avocado (optional)

Hot sauce (optional)

Instructions

Prepare the Slaw: In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let the flavors meld.

Prepare the Fish: Rinse the fish fillets and pat them dry with paper towels. Cut them into smaller strips or squares, as desired.

Set up a Breading Station: In one bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another bowl, beat the eggs and mix them with the buttermilk.

Bread the Fish: Dip each fish piece into the buttermilk mixture, letting the excess drip off. Then dredge in the flour-cornmeal mixture, pressing gently to ensure the coating sticks. Place the breaded fish on a plate or tray.

Heat the Oil: In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering (around 350°F or 175°C).

Fry the Fish: Carefully add the breaded fish in batches to the hot oil. Fry for 3-4 minutes on each side until golden and crispy. Use a slotted spoon to transfer the cooked fish to a paper towel-lined plate to drain excess oil.

Warm the Tortillas: While the fish is frying, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.

Assemble the Tacos: Take a warm tortilla, add 2-3 pieces of crispy fish, top with a generous scoop of zesty slaw, and add avocado slices and a drizzle of hot sauce if desired. Finish with a squeeze of fresh lime juice.

Serve: Repeat until all tacos are assembled. Serve immediately alongside lime wedges.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6