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Tacos have become a staple in contemporary cuisine, transcending their traditional Mexican roots to inspire countless variations around the globe. Their versatility allows for a wide array of fillings, making them suitable for any palate or occasion. Among the many exciting taco options, crispy fish tacos stand out as a fresh and vibrant choice that captures the essence of coastal dining. Combining perfectly crispy fish with a zesty, tangy cabbage slaw creates a delightful contrast that not only tantalizes the taste buds but also offers a feast for the eyes.

Crispy Fish Tacos with Tangy Cabbage Slaw

Discover the perfect balance of crispy, flaky fish and tangy cabbage slaw with these delicious fish tacos. This recipe showcases the vibrant flavors of coastal cuisine and is easy to prepare for any occasion. With fresh ingredients and a zesty dressing, each bite offers a delightful crunch and a burst of flavor. Ideal for casual dinners or festive gatherings, these tacos are sure to impress family and friends while also being healthy and versatile for various dietary preferences. Get ready to elevate your taco game!
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Ingredients
  

For the Fish:

1 lb white fish fillets (choose cod or tilapia for best results)

1 cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional for an extra kick)

Salt and freshly ground black pepper, to taste

1 cup buttermilk

1 cup panko bread crumbs

Vegetable oil, for frying

For the Tangy Cabbage Slaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

1/2 cup shredded carrots

1/4 cup fresh cilantro, finely chopped

1/4 cup mayonnaise

1 tbsp apple cider vinegar

1 tbsp lime juice (freshly squeezed is best)

1 tsp sugar

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Lime wedges

Additional fresh cilantro for garnish (optional)

Instructions
 

Prepare the Slaw:

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

      - In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, fresh lime juice, sugar, salt, and pepper until smooth. Taste and adjust seasoning if necessary.

        - Drizzle the dressing over the cabbage mixture, then toss thoroughly until the vegetables are well-coated. Cover and refrigerate to allow flavors to meld while you prepare the fish.

          Prepare the Fish:

            - Rinse the fish fillets under cold water and gently pat them dry with paper towels. Cut the fillets into strips, aiming for pieces that are approximately 1 inch wide.

              - In a medium bowl, mix the all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.

                - Pour the buttermilk into another bowl for dipping the fish.

                  - Place panko bread crumbs in a third bowl.

                    - Take each fish strip and first dip it into the buttermilk, ensuring excess liquid drips off. Next, dredge the strip in the seasoned flour, shaking off any excess. Then, return it to the buttermilk before coating it with panko bread crumbs, pressing gently to ensure the crumbs stick well.

                      Fry the Fish:

                        - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot. You can test if the oil is ready by dropping in a few breadcrumbs; they should sizzle when they hit the oil.

                          - Working in batches, fry the coated fish strips for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain any excess oil.

                            Warm the Tortillas:

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

                                Assemble the Tacos:

                                  - To assemble, place a few strips of crispy fish on each tortilla. Generously top with the tangy cabbage slaw. Add a sprinkle of fresh cilantro if desired.

                                    - Serve the tacos with lime wedges on the side for squeezing over the top.

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

                                        - Presentation Tips: Arrange the tacos on a vibrant platter and garnish with additional cilantro. Accompany with colorful lime wedges for a refreshing touch. Enjoy your delicious homemade crispy fish tacos!