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If you're in the mood for a culinary adventure that captures the essence of coastal cuisine, look no further than Crispy Fish Tacos with Crunchy Cabbage Slaw. This dish is not just a meal; it’s an experience that transports you to a beachside restaurant, where the salty air mingles with the tantalizing aroma of freshly fried fish. The combination of perfectly seasoned white fish, a light and crispy breading, and a vibrant slaw provides a delightful contrast of textures and flavors that will surely leave your taste buds dancing.

Crispy Fish Tacos with Cabbage Slaw

Dive into the delicious world of Crispy Fish Tacos with Crunchy Cabbage Slaw! This recipe transports you to coastal shores with perfectly seasoned, crispy fish, fresh cabbage slaw, and warm tortillas. Discover how to select the best white fish, create a mouthwatering slaw with a tangy dressing, and master the art of frying. Perfect for taco night or any occasion, these tacos will delight your taste buds and impress your guests. Get ready to elevate your taco game!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

For the Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tbsp lime juice

1 tsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges for serving

Extra cilantro for garnish (optional)

Instructions
 

Prepare the Fish:

    - Start by rinsing the fish fillets under cold running water. Pat them dry thoroughly with paper towels. Season both sides generously with salt and pepper.

      - Place the fish fillets in a bowl and pour in the buttermilk, ensuring they are fully submerged. Let them soak for at least 30 minutes to tenderize and infuse flavor.

        Set Up Breading Station:

          - In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Mix well to distribute the spices evenly.

            - In another shallow dish, spread out the panko breadcrumbs. This will be your second coating station.

              Bread the Fish:

                - Once the fish has marinated, carefully take each fillet out of the buttermilk, allowing any excess to drip off. Dredge each fillet in the seasoned flour mixture, shaking off any extra flour.

                  - Return the coated fillet to the buttermilk for a second dip, then transfer it to the panko breadcrumbs. Press down gently to ensure the crumbs stick well. Repeat this process for all fillets.

                    Fry the Fish:

                      - Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully place the breaded fish into the skillet in batches; avoid overcrowding the pan.

                        - Fry for approximately 3-4 minutes on each side, or until each piece is golden brown and crispy. Once cooked, transfer the fish to a plate lined with paper towels to absorb any excess oil.

                          Prepare the Cabbage Slaw:

                            - In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. Toss gently to mix.

                              - In a separate small bowl, whisk together the mayonnaise, lime juice, honey, and a pinch of salt and pepper. Pour this dressing over the cabbage mixture and toss everything together until well coated.

                                Warm the Tortillas:

                                  - Warm the corn or flour tortillas in a dry skillet over medium heat. Heat each side for about 30 seconds, just until they become warm and pliable.

                                    Assemble the Tacos:

                                      - Lay a few pieces of crispy fish on each warm tortilla. Generously top them with the crunchy cabbage slaw.

                                        - If desired, garnish with extra cilantro for added freshness, and serve with lime wedges on the side for an extra burst of flavor.

                                          Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings