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Crispy Tilapia Fish Tacos with Slaw
Crispy Tilapia Fish Tacos with Slaw
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Crispy fish tacos with tilapia and slaw - light and crispy batter using diet ginger ale for a delicious twist.
Ingredients:
  • 1 tablespoon diced onion
  • 1 tablespoon finely chopped pickles
  • 1 teaspoon lemon juice
  • 2 cups chopped cabbage
  • 0.5 cup shredded carrots
  • 0.25 cup chopped green onions
  • 0.25 cup chopped cilantro
  • 1 clove garlic, minced
  • 1.5 teaspoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 quart vegetable oil for frying, or as needed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 0.75 cup diet ginger ale
  • 1 pound tilapia (bream), raw
  • salt and freshly ground black pepper to taste
  • 8 (6 inch) corn tortillas, warmed
Instructions:
  • Combine the mayonnaise, onion, pickles, and lemon juice in a bowl, ensuring they are fully mixed together. Chill in the refrigerator until ready to use.
  • In a bowl, mix cabbage, carrots, green onions, and cilantro. In a separate small bowl, combine garlic, ginger, rice vinegar, soy sauce, honey, and sesame oil. Pour this over the slaw and toss to coat. Refrigerate until ready to serve.
  • In a deep pot, heat 1 1/2 inches of oil over medium heat.
  • As the oil heats up, combine flour and baking powder in a bowl. Gradually pour in ginger ale and stir until just combined. Aim for a thin enough batter to fully coat the fish while allowing excess to drip off.
  • Ensure the tilapia chunks are patted dry and thoroughly coated by dredging them in the batter.
  • To check if the oil is ready, drop a few batter drops, and fry the tilapia in batches until golden brown, about 2 to 4 minutes. Drain on a paper towel, sprinkle with salt and pepper, then repeat with the rest of the tilapia.
  • Serve by layering the warm tortillas with slaw, tilapia, and tartar sauce on top.

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