Crispy Fish Tacos with Slaw

Fish tacos have surged in popularity over the past few decades, becoming a staple in modern cuisine that diners and home cooks alike crave. The appeal of crispy fish tacos lies in their perfect combination of textures and flavors. The crunchiness of the fried fish, the refreshing crispness of the slaw, and the zesty brightness of the toppings come together to create a delightful culinary experience that tantalizes the taste buds. This recipe is not only a crowd-pleaser for gatherings but also a convenient option for busy weeknight dinners, allowing you to whip up a delicious meal in no time.

Discover the delicious world of crispy fish tacos with slaw, a perfect blend of textures and flavors that will elevate your dining experience. This quick and easy recipe features lightly battered, fried fish paired with a vibrant, tangy slaw, creating a satisfying meal ideal for any occasion. Dive into the art of making these mouthwatering tacos, learning tips for achieving the perfect crispiness and customizing toppings to suit your taste. Whether for a casual weeknight dinner or a gathering with friends, these tacos are sure to impress!

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Ingredients

1 pound white fish fillets (like cod or tilapia)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

1 cup buttermilk

1 cup cornmeal or panko breadcrumbs

Oil for frying

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 carrot, grated

½ cup mayonnaise

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon cumin

Salt and pepper to taste

For Serving:

Corn or flour tortillas

Fresh cilantro, chopped

Lime wedges

Instructions

Prepare the Slaw: In a large bowl, combine the green cabbage, red cabbage, and grated carrot. In a separate small bowl, mix the mayonnaise, lime juice, honey, cumin, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate while you prepare the fish.

Prepare the Fish: Cut the fish fillets into strips or bite-sized pieces. In a shallow dish, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. In another dish, pour the buttermilk. In a third dish, place the cornmeal or panko breadcrumbs.

Coat the Fish: Dredge each fish piece first in the seasoned flour, shaking off the excess. Dip it into the buttermilk, allowing any excess to drip off, then coat it with the cornmeal or panko breadcrumbs, pressing down lightly to ensure it sticks.

Fry the Fish: In a large skillet or deep fryer, heat about 2 inches of oil to 350°F (175°C). Fry the coated fish pieces in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the fish and drain on paper towels.

Warm the Tortillas: While the fish is frying, you can warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and warm them in the oven.

Assemble the Tacos: Place a few pieces of the crispy fish into each tortilla. Top generously with the slaw, sprinkle with fresh cilantro, and serve with lime wedges on the side.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4