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When it comes to comfort food that excites the palate, few dishes can rival the allure of fish tacos. Originating from the coastal regions of Mexico, tacos have transcended borders and become a beloved staple in various cuisines worldwide. With their versatility, they can be filled with an array of ingredients, from grilled meats to vibrant vegetables. However, what if we told you that you could take this classic dish and give it a dazzling Creole twist? Enter the Crispy Creole Golden Fried Fish Tacos—a dish that beautifully marries the fresh, light essence of fish with the bold, spicy flavors characteristic of Creole cuisine.

Golden Fried Fish Tacos

Dive into the world of flavor with Crispy Creole Golden Fried Fish Tacos! This irresistible recipe combines the freshness of perfectly fried fish with a zesty coleslaw, creating a delightful balance of textures and tastes. From choosing the right fish to mastering the crunchy coating, every step enhances your taco experience. Perfect for casual gatherings or a cozy weeknight dinner, these tacos promise to impress your taste buds and elevate your dining experience. Get ready for a culinary adventure!
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Ingredients
  

For the Fish:

1 lb firm white fish fillets (such as cod, tilapia, or mahi-mahi)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for spice)

Salt and black pepper to taste

2 large eggs

1/2 cup buttermilk

Oil for frying (vegetable or canola)

For the Coleslaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

1 carrot, grated

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Hot sauce (optional)

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Instructions
 

Prepare the Fish:

    - In a shallow bowl, whisk together the eggs and buttermilk until well combined.

      - In another shallow dish, mix together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

        - Dip each fish fillet into the egg mixture and then into the flour mixture to coat it evenly. Set aside.

          Make the Coleslaw:

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

              - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper, then pour it over the cabbage mixture. Toss to combine and set aside to marinate while you fry the fish.

                Fry the Fish:

                  - Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot (approximately 350°F), carefully add the coated fish fillets.

                    - Fry the fish for about 3-4 minutes per side until golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

                      Warm the Tortillas:

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

                          Assemble the Tacos:

                            - Place a layer of fried fish on each tortilla, followed by a generous scoop of coleslaw, a few slices of avocado, and a sprinkle of fresh cilantro.

                              Serve:

                                - Serve with lime wedges on the side and your choice of hot sauce for an added kick!

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                                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4