Crispy Fish Tacos (Print Version)

# Ingredients:

→ For The Breaded Fish

01 - 2 lbs. firm white fish such as cod, Mahi Mahi, haddock, or walleye
02 - 1 cup gluten free flour blend (or AP flour if not gluten free)
03 - 2 tsp. cumin
04 - 2 tsp. chili powder
05 - 1 tsp. garlic powder
06 - 1 tsp. onion powder
07 - 1 teaspoon kosher salt, split
08 - ½ teaspoon pepper, split
09 - 4 Tbsp. cooking oil such as safflower, avocado, canola, or peanut

→ For The Cilantro Lime Coleslaw

10 - ¾ cup sour cream
11 - ¼ cup mayo
12 - 2 cloves garlic
13 - 1-2 jalapeno peppers, seeds and membranes removed
14 - 1-2 limes, juice only
15 - ½ tsp. sugar (honey or agave syrup work as well)
16 - 1 cup fresh cilantro
17 - ¼ teaspoon salt, adjust to taste
18 - ¼ tsp. pepper, adjust to taste
19 - 8 cups shredded cabbage or 1 bag shredded coleslaw mix

→ For Serving

20 - 1 package corn tortillas (can use flour tortillas if not gluten free)
21 - Optional toppings: avocado, tomatoes, peppers, guacamole, salsa, or hot sauce

# Instructions:

01 - Cut each fish filet into slices about 3-4 inches long and up to an inch thick (roughly the size of a tortilla). Pat the fish filets dry with a paper towel to ensure they'll get crispy rather than steamy when cooked. Remove any bones if using freshly caught fish.
02 - In a small bowl, combine the gluten-free flour, cumin, chili powder, garlic powder, onion powder, and half the salt and pepper. Stir until completely mixed.
03 - Place the fish filets on a large plate or in a shallow bowl. Pour the spiced flour mixture over the top and flip each piece a few times until completely coated. Shake off excess flour and set aside.
04 - Heat a skillet to medium-high and add 2 Tbsp. of oil. Once the oil is thoroughly heated (the fish should sizzle when added), place the first batch of fish in the pan. Fry for 4-5 minutes on the first side without moving it much. Once golden brown, flip and cook another 4-5 minutes on the other side.
05 - Transfer the cooked fish to a plate lined with paper towels and sprinkle generously with the remaining kosher salt. Repeat with remaining fish, adding more oil to the pan as needed.
06 - In a food processor or blender, combine sour cream, mayo, garlic, jalapenos, lime juice, sugar, cilantro, salt, and pepper. Pulse until completely combined and smooth.
07 - Place the shredded cabbage in a large bowl. Pour the cilantro-lime dressing over it and toss until completely coated. This can be prepared 1-2 hours ahead or even the day before and refrigerated until serving.
08 - Warm the corn tortillas. Place pieces of the pan-fried fish on each tortilla, top with a generous amount of cilantro lime slaw, and add any additional desired toppings.

# Notes:

01 - The safe internal temperature for fish is 145°F, which can be checked using a food thermometer.
02 - It's important that the oil is hot before adding the fish to prevent it from absorbing too much oil and becoming greasy.
03 - Remove seeds and membranes from jalapenos to control the spice level. If the dressing is too spicy, add more sugar to balance it.
04 - The slaw can be made ahead of time and stored in the refrigerator for 1-2 days.

Back