Crispy Tilapia Fish Tacos with Slaw

1. 1

   In a bowl, mix mayonnaise, onion, pickles, and lemon juice to make tartar sauce until well combined. Refrigerate until needed.

2. 2

   Combine cabbage, carrots, green onions, and cilantro in a bowl. In a small bowl, mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil; pour over the slaw and toss to coat. Refrigerate until needed.

3. 3

   Heat 1 1/2 inches of oil in a deep pot over medium heat.

4. 4

   While the oil heats, mix flour and baking powder in a bowl. Slowly add ginger ale and stir to combine. The batter should not be too thick; it should completely coat the fish but still drip off any excess.

5. 5

   Pat the tilapia chunks dry and dredge them in the batter until fully coated.

6. 6

   Test the oil by dropping in a few drops of batter; when the batter bubbles and floats, the oil is ready. Working in batches to avoid crowding, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with the remaining tilapia.

7. 7

   To serve, place the slaw on warm tortillas. Top with the tilapia and tartar sauce.

• Calories 2658.56 kcal High
• Protein 27.29 g Good Source
• Carbs 62.55 g Moderate
• Total Fat 264.55 g High
• Saturated Fat 38.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 66.5 mg High
• Sodium 998.36 mg High
• Fiber 3.82 g Moderate
• Sugar 9.16 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 274.96 mg Good Source
• Iron 3.23 mg Moderate
• Potassium 630.33 mg Moderate
• Vitamin A 525.74 mcg_rae Good Source
• Vitamin C 23.46 mg Good Source
• Vitamin D 5.07 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅