Crispy Fish Tacos with Creamy Slaw

Name: Crispy Fish Tacos with Creamy Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tsp Adobo Sauce; 0.5 cup All-Purpose Flour; 1 whole Avocado; 1 tsp Cayenne Pepper; 2 whole Chipotle Peppers in Adobo; 16 oz Coleslaw; 0.5 cup Cornstarch; 1 tsp Dried Cilantro; 1 cup Fresh Cilantro; 1 tsp Ground Cumin; 8 whole Large Flour Tortilla; 1 whole Medium Tomatillo Salsa; 1 tsp Mexican Oregano; 1 qt Oil & Vinegar Vinaigrette; 0.75 cup Plain Greek Yogurt; 1 tbsp Red Wine Vinegar; 1 tsp Salt; 1 lb Whitefish

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food Clean Eating Pescatarian 🐟

Crispy Fish Tacos with Creamy Slaw deliver crunchy, golden fillets tucked into warm tortillas with a cool, tangy chipotle-cilantro slaw. Greek yogurt keeps the sauce light while avocado and tomato add freshness and balance to the gentle heat of chipotle and cayenne. Ideal for Taco Tuesday or a casual weeknight dinner when you want bright flavors and satisfying texture.

Prep20 mins
Cook10 mins
Serves4
DifficultyMedium

1

Make chipotle slaw: In a large bowl, mix the coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt until well combined. Refrigerate until needed.
2

Make tacos: Cut the fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Let rest while you combine the flour, cornstarch, cayenne, and the remaining 1 teaspoon salt in a shallow dish.
3

Dip each fillet into the flour mixture, shaking off any excess. Set aside for at least 5 minutes.
4

Meanwhile, heat 1 inch of oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5

Fry the coated fish in the hot oil until golden and the fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6

To assemble, place a fried fillet on each tortilla, then add 1/4 cup slaw and slices of avocado and tomato.