Crispy Fish Tacos with Slaw

Fish tacos have exploded in popularity over the last few decades, capturing the hearts and taste buds of food enthusiasts across the globe. Originating from the sun-soaked beaches of Mexico, these culinary gems embody the essence of coastal cuisine, combining fresh ingredients with vibrant flavors. The allure of crispy fish tacos lies not only in their delicious taste but also in the fun and customizable nature of the dish. While restaurant versions can certainly hit the spot, nothing quite compares to the satisfaction of crafting your own crispy fish tacos at home.

Dive into the delicious world of homemade crispy fish tacos paired with zesty slaw, perfect for summer gatherings or any night of the week. This recipe highlights flaky white fish, coated for that irresistible crunch, combined with a colorful slaw that adds a refreshing kick. With simple ingredients and straightforward steps, you can create a restaurant-quality meal right in your kitchen. Experience the joy of crafting these vibrant tacos and enjoy the rich flavors and textures that will impress family and friends alike. Get ready to savor every bite!

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Ingredients

For the Crispy Fish:

1 lb white fish fillets (such as 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 according to your spice preference)

Salt and pepper, to taste

2 large eggs

1 cup buttermilk (or substitute with regular milk mixed with 1 tbsp vinegar)

Oil for frying (enough to cover the bottom of the skillet)

For the Zesty 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 (fresh is best)

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 finely shredded green cabbage, red cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss everything together thoroughly. Allow the slaw to rest for at least 15 minutes to let the flavors develop.

Prepare the Fish: Rinse the fish fillets under cold water and pat them dry using paper towels. Cut the fillets into manageable pieces or strips according to your preference.

Set up a Breading Station: In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another bowl, beat the eggs and incorporate the buttermilk until combined.

Bread the Fish: Take each piece of fish and dip it into the buttermilk mixture, allowing any excess to drip off. Next, dredge the fish in the flour-cornmeal mixture, pressing gently to ensure a good coating. Lay the breaded pieces on a plate or tray as you go.

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

Fry the Fish: Gently add the breaded fish to the hot oil in batches, being careful not to overcrowd the skillet. Fry each piece for 3-4 minutes on each side until they are golden brown and crispy. Use a slotted spoon to transfer the cooked fish to a plate lined with paper towels to absorb any excess oil.

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

Assemble the Tacos: Take a warm tortilla and place 2-3 pieces of crispy fish in the center. Top with a generous scoop of the zesty slaw. Optionally, add slices of avocado and drizzle hot sauce for an extra kick. Finish with a squeeze of fresh lime juice.

Serve: Once all tacos are assembled, serve them immediately with lime wedges on the side.

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

Presentation Tips:

For a beautiful presentation, stack the tacos vertically on a serving platter and garnish with extra lime wedges and cilantro sprigs. This not only enhances the visual appeal but also makes it easier for guests to access the tacos. Enjoy your delicious creation!