Crispy Fish Tacos with Cabbage Slaw

Discover the irresistible taste of crispy fish tacos with vibrant cabbage slaw! This mouthwatering recipe takes you through selecting the freshest fish and perfecting a light, crunchy batter. Learn how to create a zesty slaw that balances the richness of the fish and adds a refreshing crunch. With tips for assembly and serving, you'll impress your family and friends with these delicious tacos that celebrate coastal flavors and healthy eating. Enjoy a delightful meal that's both nutritious and fun to share!

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Ingredients

For the Crispy Fish:

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

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

1 cup buttermilk

1 cup panko breadcrumbs

Oil for frying (vegetable or canola)

For the Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

¼ cup fresh cilantro, chopped

¼ cup lime juice

2 tablespoons mayonnaise

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges

Avocado slices (optional)

Hot sauce (optional)

Instructions

Prepare the Cabbage Slaw:

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

- In a small bowl, whisk together lime juice, mayonnaise, salt, and pepper.

- Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let the flavors meld.

Prepare the Fish:

- Rinse the fish fillets under cold water and pat dry with paper towels. Cut into bite-sized pieces.

- In a shallow dish, mix together the flour, paprika, garlic powder, cumin, salt, and black pepper.

- Pour the buttermilk into another shallow dish and place the panko breadcrumbs in a third shallow dish.

Coat the Fish:

- Dip each piece of fish first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.

Fry the Fish:

- In a large skillet, heat about ½ inch of oil over medium-high heat. Once hot (about 350°F), carefully add the breaded fish pieces in batches, ensuring not to overcrowd the pan.

- Fry for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer the cooked fish to a paper towel-lined plate to drain excess oil.

Warm the Tortillas:

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

Assemble the Tacos:

- Place a few pieces of crispy fish onto each warmed tortilla. Top with the cabbage slaw and add avocado slices if desired. Drizzle with hot sauce and squeeze lime juice on top.

Serve and Enjoy:

- Serve immediately with lime wedges on the side for an extra burst of flavor. Enjoy your crispy fish tacos!

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