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In recent years, fish tacos have surged in popularity, becoming a beloved staple in culinary circles around the world. Their rise can be attributed to a blend of flavors, textures, and a hint of coastal charm that makes them irresistible. As people seek healthier meal options that do not compromise on taste, fish tacos present the perfect solution. Combining crispy fish with a vibrant, tangy slaw, this dish offers a delightful balance that tantalizes the taste buds, making it an ideal choice for lunch or dinner.

Crispy Fish Tacos with Tangy Cabbage Slaw

Dive into the delicious world of crispy fish tacos with tangy cabbage slaw! This culinary delight combines the freshness of crunchy slaw with tender, flavorful fish, making it a perfect meal for any occasion. With versatile ingredients and a healthy twist, these tacos are not only a treat for the taste buds but also packed with nutrients. Discover how to create this vibrant dish that will impress family and friends alike, adding a coastal charm to your dining experience!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional, for heat)

Salt and freshly ground black pepper to taste

1 cup buttermilk

1 cup panko bread crumbs

Vegetable oil for frying

For the Tangy Cabbage Slaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

1/2 cup shredded carrots

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tbsp apple cider vinegar

1 tbsp lime juice

1 tsp sugar

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Lime wedges

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Slaw:

    - In a large bowl, combine the shredded green cabbage, purple cabbage, carrots, and chopped cilantro.

      - In a separate bowl, mix together the mayonnaise, apple cider vinegar, lime juice, sugar, salt, and pepper. Adjust the seasoning to taste.

        - Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate while preparing the fish to let the flavors meld.

          Prepare the Fish:

            - Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into strips (approximately 1 inch wide).

              - In a bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.

                - In another bowl, pour the buttermilk.

                  - Place the panko breadcrumbs in a third bowl.

                    - Dip each fish strip first into the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour, shaking off any excess. Finally, dip it back in the buttermilk followed by the panko breadcrumbs, pressing gently to adhere.

                      Fry the Fish:

                        - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot (test by dropping in a breadcrumb – it should sizzle).

                          - Fry the fish strips in batches, being careful not to overcrowd the pan, until golden brown and crispy (about 3-4 minutes per side). Remove with a slotted spoon and drain on paper towels.

                            Warm the Tortillas:

                              - While the fish is frying, heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.

                                Assemble the Tacos:

                                  - Place a few pieces of crispy fish on each tortilla, top generously with the tangy cabbage slaw, and add a sprinkle of fresh cilantro if desired.

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

                                      Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings