Crispy Fish Tacos with Slaw

When it comes to crafting the perfect fish taco, selecting the right fish is paramount. The choice of fish not only affects the flavor but also the texture of the final dish. Popular options include cod, tilapia, and mahi-mahi—all of which have distinct characteristics that lend themselves beautifully to frying.

Dive into summer with these Zesty Crispy Fish Tacos featuring a colorful Rainbow Slaw. Perfect for gatherings or a cozy night in, this dish combines flaky fried fish and vibrant veggies for a refreshing crunch. With tips on choosing the best fish and creating the ideal coating, you'll achieve that perfect crispiness. Layer with avocado, cilantro, and zesty sauces for a burst of flavor. Enjoy this delightful meal that’s both satisfying and nutritious.

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Ingredients

For the Fish:

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

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust based on spice preference)

Salt and pepper, to taste

2 large eggs, beaten

Oil for frying (vegetable or canola recommended)

For the Rainbow Slaw:

2 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

1 cup carrots, grated

1/2 cup fresh cilantro, chopped

1 ripe avocado, diced

Juice of 2 limes

2 tablespoons honey or agave syrup

Salt and pepper, to taste

For the Tacos:

8 small flour or corn tortillas

Lime wedges, for serving

Sliced radishes for garnish (optional)

Extra cilantro sprigs for garnish (optional)

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Instructions

Prepare the Slaw:

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

- In a small bowl, whisk together the lime juice, honey (or agave syrup), and a sprinkle of salt and pepper until well blended.

- Pour this dressing over the cabbage mixture and toss thoroughly to coat. Let it sit for about 10-15 minutes to allow the flavors to meld together.

Prepare the Fish:

- Pat the fish fillets dry with paper towels to remove excess moisture. Cut the fillets into strips approximately 1-2 inches wide.

- In one shallow bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, plus a pinch of salt and pepper.

- In a second bowl, beat the eggs until combined.

- In a third bowl, place the panko breadcrumbs, ready for coating.

Bread the Fish:

- Take each fish strip and first dredge it in the flour mixture, ensuring it's fully coated.

- Next, dip the coated strip into the beaten eggs, allowing any excess to drip off.

- Finally, press the strip into the panko breadcrumbs, making sure it's evenly covered.

Fry the Fish:

- In a large skillet, heat about 1 inch of oil over medium-high heat until it reaches approximately 350°F (175°C), which is ideal for frying.

- Carefully add the breaded fish strips in batches, ensuring they aren’t crowded in the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.

- Use a slotted spoon to remove the fish and place them on paper towels to drain any excess oil. Sprinkle with salt immediately after frying while they’re still hot.

Assemble the Tacos:

- Warm the tortillas in a dry skillet or microwave until they’re soft and pliable.

- On each tortilla, add a generous scoop of the prepared rainbow slaw, then top with a few pieces of the crispy fried fish.

- Finish off with diced avocado, a touch of extra cilantro, and a squeeze of fresh lime juice.

Serve:

- Plate the tacos and serve them with lime wedges and optional sliced radishes on the side for a pop of color and fresh crunch. Enjoy this vibrant and flavorful take on fish tacos!

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