Crispy Fish Tacos with Slaw

There's nothing quite as exhilarating as the enticing aroma of fresh seafood sizzling in the kitchen, paired with the vibrant flavors of a taco. Tacos, a staple of Mexican cuisine, are more than just food—they're a cultural experience that embodies the spirit of community, sharing, and celebration. From street vendors serving up quick bites to family gatherings featuring elaborate taco bars, the taco has become a beloved dish worldwide.

Discover the joy of Crunchy Catch Tacos, where crispy fish meets a vibrant slaw for a delightful culinary adventure. Perfect for casual dinners or festive gatherings, this recipe elevates traditional fish tacos with a satisfying crunch and fresh flavors. Learn about selecting the best fish, creating a colorful slaw, and frying to golden perfection. Enjoy a meal that's not only delicious but also packed with nutritional benefits, perfect for sharing with family and friends.

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Ingredients

For the Fish:

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

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1 cup buttermilk (or milk with 1 tbsp vinegar)

Oil, for frying

For the Slaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

1 carrot, grated

1/4 cup chopped cilantro

1/4 cup mayonnaise

1 tablespoon lime juice

1 tablespoon honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges

Hot sauce (optional)

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Instructions

Prepare the Slaw:

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

- In a separate bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper.

- Pour the dressing over the cabbage mixture and toss until well combined. Set aside to marinate while you prepare the fish.

Prepare the Fish:

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

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

- Dip the fish pieces into the buttermilk, then dredge them in the flour mixture, ensuring they are well coated.

Fry the Fish:

- In a large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat until hot (about 350°F/175°C).

- Carefully add the coated fish pieces in batches, frying until golden brown and crispy, about 3-4 minutes per side.

- Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil.

Warm the Tortillas:

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

Assemble the Tacos:

- To assemble, place 2-3 pieces of crispy fish on each tortilla, then top generously with the slaw.

- Add a squeeze of fresh lime juice and drizzle with hot sauce if desired.

Serve:

- Serve the tacos immediately while the fish is still warm, accompanied by extra lime wedges on the side for squeezing.

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