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Easy Fish Tacos with Slaw
Easy Fish Tacos with Slaw
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up flavorful chipotle fish tacos with slaw for a perfect Taco Tuesday using any white fish. Your family will be impressed!
Ingredients:
  • 1 (16 ounce) package coleslaw mix
  • 1 cup chopped fresh cilantro
  • 0.75 cup Greek yogurt
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons adobo sauce from chipotle peppers
  • 1 pound white fish fillets
  • 1 teaspoon salt, or to taste
  • 1 teaspoon dried cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon cayenne pepper
  • 1 quart oil for frying, or as needed
  • 8 (6 inch) flour tortillas
  • 1 avocado, diced, or to taste
  • 1 medium tomato, chopped, or to taste
Instructions:
  • In a large bowl, combine coleslaw mix, fresh cilantro, tangy yogurt, chipotle peppers, zesty vinegar, smoky adobo sauce, and a pinch of salt. Chill in the refrigerator until ready to serve.
  • Prepare mouthwatering tacos by slicing the fillets into 2-ounce pieces. Season them with 1 teaspoon each of salt, dried cilantro, cumin, and oregano. Let them marinate while mixing flour, cornstarch, cayenne, and another teaspoon of salt in a shallow dish.
  • Coat each fillet in the flour mixture, tapping off any extra. Let them rest for at least 5 minutes.
  • Heat 1-inch of oil in a deep fryer or large saucepan until it reaches 375 degrees F (190 degrees C).
  • Cook the breaded fish in hot oil until it turns golden and easily flakes with a fork, about 3 minutes on each side. Place on a paper towel-lined plate to drain excess oil.
  • Place a crispy fillet on each tortilla and layer with 1/4 cup of slaw, avocado slices, and tomato slices.

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