Crispy Fish Tacos with Cabbage Slaw -

Fish tacos have become a beloved staple in coastal cuisine, celebrated for their fresh flavors and vibrant ingredients. Originating from the picturesque beaches of Baja California, these delightful tacos have gained popularity far beyond their coastal roots. The combination of tender, flaky fish, a zesty slaw, and a variety of toppings creates an irresistible dish that appeals to both seafood enthusiasts and casual diners alike.

Crispy Fish Tacos with Cabbage Slaw

Savor the taste of summer year-round with these Crunchy Coastal Fish Tacos! This recipe captures the essence of coastal cuisine with tender, flaky white fish, a zesty cabbage slaw, and fresh toppings like avocado and lime. Dive into the simple steps to create a dish that's perfect for family dinners or gatherings. Enjoy the delicious crunch and vibrant flavors that make these tacos a favorite for seafood lovers and casual diners alike. Ready to impress at your next meal?

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Ingredients

For the Fish:

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

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 cup buttermilk

Vegetable oil (for frying)

For the Cabbage Slaw:

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 medium carrot, grated

1/4 cup fresh cilantro, finely chopped

1/2 cup lime juice

1 tbsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges (for serving)

Additional cilantro (for garnish)

Sliced avocado (optional)

Hot sauce (optional)

Instructions

Prepare the Cabbage Slaw:

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

- In a small bowl, whisk together the lime juice and honey with a pinch of salt and pepper until well combined. Pour this dressing over the cabbage mixture and toss thoroughly, ensuring all the vegetables are coated. Set aside for at least 10 minutes to allow the flavors to meld and the slaw to soften.

Prepare the Fish:

- Slice the fish fillets into strips approximately 1-2 inches wide.

- In a medium bowl, combine the flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and black pepper, mixing well to create the dry coating.

- Pour the buttermilk into another bowl. Dip each fish strip into the buttermilk, ensuring it is evenly coated. Allow excess buttermilk to drip off before dredging the fish in the flour mixture, pressing lightly to coat all sides thoroughly.

Fry the Fish:

- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should shimmer when ready, reaching a temperature of about 350°F (175°C).

- Carefully place the coated fish strips into the hot oil in batches, making sure not to overcrowd the pan. Fry each piece for about 3-4 minutes on each side or until they are golden brown and cooked through.

- Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to absorb any excess oil.

Warm the Tortillas:

- While the fish is frying, warm the tortillas in a separate skillet over medium heat. Heat each tortilla for about 30 seconds on each side until they are soft and pliable. Keep them warm by covering them with a clean kitchen towel.

Assemble the Tacos:

- To assemble each taco, place a few pieces of the crispy fried fish onto a warmed tortilla. Top generously with the prepared cabbage slaw. If desired, add sliced avocado and garnish with additional fresh cilantro. Serve with lime wedges and hot sauce on the side for an extra kick.

Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings

- Presentation Tips: Serve the tacos on a vibrant platter with lime wedges and hot sauce artistically arranged around them. You can also add a sprinkle of extra cilantro on top for added freshness and color. Enjoy!