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Coastal cuisine has a unique allure that captures the essence of seaside living, and few dishes embody this spirit better than fish tacos. The joy of fresh, homemade fish tacos lies not only in their delightful taste but also in their vibrant presentation and the memories they evoke of sun-kissed beaches and ocean breezes. Imagine sinking your teeth into a warm tortilla, bursting with crispy, seasoned fish, complemented by a refreshing, zesty cabbage slaw. The harmony of flavors and textures creates an unforgettable culinary experience that is perfect for gatherings, family dinners, or even a simple weeknight meal.

Crispy Fish Tacos with Cabbage Slaw

Dive into the coastal flavors with these Crunchy Coastal Fish Tacos topped with a vibrant Zesty Cabbage Slaw! This delightful recipe features fresh, flaky fish in a crispy coating, layered in warm tortillas and complemented by a tangy slaw for a refreshing crunch. Perfect for weeknight dinners or summer gatherings, this dish captures the essence of seaside dining. Explore step-by-step instructions and ingredient tips to elevate your taco game at home. Savor every bite!
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Ingredients
  

For the Fish:

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

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

1 cup buttermilk (or plain yogurt as a substitute)

Vegetable oil for frying

For the Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large carrot, julienned

1/4 cup cilantro, chopped

Juice of 2 limes

2 tbsp honey

1 tbsp apple cider vinegar

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Lime wedges

Avocado slices

Salsa (for topping)

Instructions
 

Prepare the Slaw: In a large mixing bowl, combine the green cabbage, red cabbage, carrot, and cilantro. In a separate bowl, whisk together lime juice, honey, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside in the refrigerator to chill while you prepare the fish.

    Prepare the Fish: Pat the fish fillets dry with paper towels. Cut them into strips or bite-sized pieces (about 2 inches). In a shallow dish, combine flour, cornmeal, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. In another shallow dish, pour the buttermilk.

      Breading the Fish: Dip each piece of fish first into the buttermilk, allowing the excess to drip off, then dredge it in the flour-cornmeal mixture, pressing gently to adhere. Place the breaded fish on a plate and repeat until all pieces are coated.

        Fry the Fish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (a small piece of batter sizzles when dropped in), carefully add the breaded fish in batches to avoid overcrowding. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove and drain on paper towels. Season with extra salt while hot.

          Warm the Tortillas: In a dry skillet or directly over a gas flame, warm the tortillas for about 30 seconds on each side, or until pliable and heated through.

            Assemble the Tacos: Take a warm tortilla and layer a generous portion of the cabbage slaw in the center, then top it with 2-3 pieces of crispy fish. Add avocado slices and a spoonful of salsa. Finish with a squeeze of lime juice and more cilantro if desired.

              Serve and Enjoy: Serve the tacos immediately with extra lime wedges on the side for squeezing. Enjoy your crunchy coastal fish tacos with zesty cabbage slaw!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings