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Crispy Fish Tacos with Slaw are a fresh and flavorful dish that’s sure to please seafood lovers. This recipe features beer-battered fish fillets, topped with tangy slaw and creamy sauce, all wrapped in warm tortillas, creating a satisfying and delicious meal.
Ingredients: For the fish:
- 1 pound white fish fillets (such as cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beer (light beer works well)
- Vegetable oil for frying
For the slaw:
- 2 cups shredded cabbage or coleslaw mix
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
For serving:
- Corn or flour tortillas
- Sliced avocado
- Chopped cilantro
- Lime wedges
Instructions:
- In a shallow dish, whisk together all-purpose flour, garlic powder, paprika, salt, and pepper.
- Gradually whisk in beer until a smooth batter forms.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Dip fish fillets into the batter, letting any excess drip off, then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
- In a bowl, combine shredded cabbage or coleslaw mix with mayonnaise, lime juice, salt, and pepper. Toss until evenly coated.
- Warm tortillas in a dry skillet or in the microwave until soft and pliable.
- To assemble the tacos, place a few pieces of crispy fish on each tortilla, top with slaw, sliced avocado, chopped cilantro, and a squeeze of lime juice.
- Serve Crispy Fish Tacos with Slaw immediately and enjoy the fresh and flavorful delight!