Easy Fish Tacos with Slaw
Description
Make these fried fish tacos with slaw for Taco Tuesday and impress your family with their fresh, spicy chipotle flavor. You can use any white fish.
Ingredients
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1 (16 ounce) package coleslaw mix
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1 cup chopped fresh cilantro
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3/4 cup Greek yogurt
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2 chipotle peppers in adobo sauce, chopped
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1 tablespoon red wine vinegar
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2 teaspoons adobo sauce from chipotle peppers
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1 teaspoon salt
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1 pound white fish fillets
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1 teaspoon salt, or to taste
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1 teaspoon dried cilantro
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1 teaspoon ground cumin
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1 teaspoon dried Mexican oregano
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1 teaspoon cayenne pepper
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1 quart oil for frying, or as needed
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8 (6 inch) flour tortillas
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1 avocado, diced, or to taste
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1 medium tomato, chopped, or to taste
Directions
1
Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2
Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3
Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4
Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5
Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6
To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.