Crispy Fish Tacos with Creamy Slaw -

Fish tacos boast a rich history rooted in Mexican coastal cuisine. Originating from the Baja California region, these tacos were initially popularized by fishermen who would fry up their catch and serve it in corn tortillas. Over the years, fish tacos have gained international acclaim, celebrated for their lightness and delightful flavors that evoke the essence of the sea. Unlike traditional meat tacos, which can be heavier, fish tacos offer a refreshing alternative that is both satisfying and easy on the palate.

Crispy Fish Tacos with Creamy Slaw

Discover the joy of making Crispy Fish Tacos with Creamy Slaw, a delicious twist on a classic favorite. This recipe features perfectly battered fish combined with zesty, refreshing slaw, making it a perfect choice for weeknight dinners or special gatherings. Whether you're using cod, tilapia, or snapper, these tacos are not only easy to prepare but also healthy and packed with flavor. Add your favorite toppings and enjoy a delightful culinary experience that everyone will love!

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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

1/2 tsp cayenne pepper (adjust for spice preference)

1 tsp salt

1/2 tsp black pepper

2 large eggs

1 cup buttermilk (or regular milk with 1 tbsp lemon juice)

Vegetable oil (for frying)

For the Creamy Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/2 cup mayonnaise

1 tbsp apple cider vinegar

1 tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

1 tbsp chopped fresh cilantro (optional)

For Assembly:

8 small corn or flour tortillas

Lime wedges

Sliced jalapeños (optional)

Fresh cilantro for garnish

Instructions

Prepare the Slaw:

- In a large bowl, combine the green cabbage, red cabbage, and grated carrot.

- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.

- Pour the dressing over the cabbage mixture and toss until well coated. Add chopped cilantro if desired. Refrigerate until ready to serve.

Prepare the Fish:

- Pat the fish fillets dry with paper towels. Slice them into strips or chunks, depending on your preference.

- In a shallow bowl, mix the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.

- In another bowl, whisk the eggs and buttermilk together until frothy.

Coat the Fish:

- Dip each piece of fish into the buttermilk mixture, ensuring it's fully coated.

- Then dredge the fish in the flour-cornmeal mixture, pressing gently to adhere the coating. Set aside on a plate.

Fry the Fish:

- In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat.

- Once the oil is hot (test by dropping in a small piece of batter; it should sizzle immediately), carefully add the fish in batches, making sure not to overcrowd the pan.

- Fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Warm the Tortillas:

- In a dry skillet, heat the tortillas one at a time over medium heat for about 30 seconds on each side until warm and pliable.

Assemble the Tacos:

- Layer crispy fish in the center of each tortilla. Top generously with the creamy slaw.

- Add optional sliced jalapeños and sprinkle with fresh cilantro.

- Serve with lime wedges on the side for squeezing over the top.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4