Golden Fried Fish Tacos -

Tacos, a beloved staple in culinary traditions around the world, showcase a remarkable versatility that allows for endless variations. From traditional Mexican street tacos to gourmet interpretations, these handheld delights cater to every palate. Among the myriad of taco recipes, Crispy Creole Golden Fried Fish Tacos stand out, offering a harmonious blend of flavors and textures that is sure to tantalize your taste buds. This dish is a vibrant fusion of fresh ingredients and Creole spices, bringing a taste of Louisiana to your dining table.

Golden Fried Fish Tacos

Discover the irresistible flavors of Crispy Creole Golden Fried Fish Tacos, where Louisiana's vibrant cuisine meets a beloved favorite. These tacos feature perfectly fried fish with a golden, crispy exterior, paired with refreshing coleslaw and creamy avocado, all wrapped in warm tortillas. Easy to prepare, this recipe celebrates key ingredients like fresh fish and zesty spices, making it a delicious experience that's sure to impress at your next meal. Dive into the full guide to learn how to create this tantalizing dish!

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Ingredients

For the Fish:

1 lb firm white fish fillets (suggestions include cod, tilapia, or mahi-mahi)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to your spice preference)

Salt and black pepper, to taste

2 large eggs

1/2 cup buttermilk

Vegetable or canola oil, for frying

For the Coleslaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

1 large carrot, grated

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt and black pepper, to taste

For the Tacos:

8 small corn or flour tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Hot sauce, optional for drizzling

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Instructions

Prepare the Fish:

- In a shallow bowl, whisk together the eggs and buttermilk until fully combined and slightly frothy.

- In another shallow dish, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.

- Dip each fish fillet first into the egg mixture, allowing excess to drip off, then coat it evenly in the flour mixture. Arrange the coated fillets on a plate and set aside.

Make the Coleslaw:

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

- In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss until everything is well combined. Allow it to marinate at room temperature while you fry the fish.

Fry the Fish:

- Heat about 1 inch of oil in a large skillet over medium-high heat. The oil should reach about 350°F for optimal frying.

- Carefully add the coated fish fillets into the hot oil, avoiding overcrowding the pan. Fry each side for about 3-4 minutes, or until they are golden brown and crispy.

- Once cooked, use tongs to remove the fish from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

Warm the Tortillas:

- In a dry skillet, place the tortillas over medium heat. Warm them for about 30 seconds on each side, or until they become soft and pliable. Keep them covered with a clean kitchen towel to stay warm.

Assemble the Tacos:

- On each tortilla, layer a generous portion of the crispy fried fish, followed by a scoop of the tangy coleslaw, a few slices of creamy avocado, and a sprinkle of fresh cilantro leaves.

Serve:

- Serve the assembled tacos with lime wedges on the side for squeezing over, and offer hot sauce for those who enjoy an extra kick!

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