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Fish tacos have become a beloved staple in many kitchens around the world, celebrated for their fresh and vibrant flavors. These culinary delights offer a refreshing alternative to traditional meat-based tacos, making them an appealing choice for anyone seeking a light yet satisfying meal. The crispiness of the fish, combined with the zesty brightness of the cilantro slaw, creates a harmonious balance that excites the palate and leaves diners craving more. Whether you’re hosting a casual gathering, preparing a weeknight dinner, or planning a fun family meal, crispy fish tacos are sure to please.

Crispy Fish Tacos with Quick Cilantro Slaw

Discover the joy of making crispy fish tacos with quick cilantro slaw, a delicious twist on a classic dish. These tacos are perfect for a light meal, combining flaky fish with a vibrant, zesty slaw that adds freshness and crunch. With easy preparation steps and versatile ingredients, you can experiment with different types of fish and toppings to suit your taste. Perfect for casual dinners or gatherings, these tacos are sure to impress and satisfy everyone at the table.
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Ingredients
  

For the Fish:

1 lb white fish fillets (cod, tilapia, or your choice)

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper, to taste

1 cup buttermilk

Oil, for frying (vegetable or canola)

For the Quick Cilantro Slaw:

2 cups shredded green cabbage

1 cup shredded carrots

1/4 cup red onion, finely sliced

1/4 cup fresh cilantro, chopped

2 tbsp lime juice

1 tbsp honey or agave syrup

Salt and pepper, to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Optional toppings: avocado slices, pico de gallo, hot sauce

Instructions
 

Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrots, red onion, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Pour the dressing over the slaw mix and toss to combine. Let it sit in the fridge for at least 20 minutes to allow the flavors to meld.

    Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into smaller bite-sized pieces. Season with salt and pepper.

      Set Up Breading Station: In three separate shallow dishes, place the flour, cornmeal mixed with garlic powder, smoked paprika, cayenne, and a bit of salt and pepper in the second dish, and the buttermilk in the third dish.

        Bread the Fish: Dip each piece of fish first into the flour, shaking off the excess, then into the buttermilk, and finally into the cornmeal mixture, ensuring each piece is well-coated.

          Fry the Fish: In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering. Carefully add the breaded fish in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove the fish with a slotted spoon and place on paper towels to drain.

            Warm the Tortillas: While the fish is frying, warm the tortillas in a separate pan or directly over the flame on your stovetop for a few seconds each side until pliable.

              Assemble the Tacos: Take a warm tortilla, add a few pieces of crispy fish, top with the cilantro slaw, and add optional toppings like avocado slices or pico de gallo. Squeeze fresh lime juice over the top for an extra burst of flavor.

                Serve: Plate the tacos and serve with lime wedges on the side. Enjoy your delicious Crispy Fish Tacos!

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