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Crispy Fish Tacos with Chipotle Slaw

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Mexican
Crispy Fish Tacos with Chipotle Slaw
Ingredients
  • 1 (16 ounce) package coleslaw mix
  • 1 cup chopped fresh cilantro
  • 3/4 cup Greek yogurt
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons adobo sauce from chipotle peppers
  • 1 teaspoon salt
  • 1 pound white fish fillets
  • 1 teaspoon salt, or to taste
  • 1 teaspoon dried cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon cayenne pepper
  • 1 quart oil for frying, or as needed
  • 8 (6 inch) flour tortillas
  • 1 avocado, diced, or to taste
  • 1 medium tomato, chopped, or to taste
Instructions
1
Prepare a Chipotle Slaw by combining the coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until everything is fully incorporated. Place it in the refrigerator to chill.
2
Prepare Tacos by cutting the fillets into 2-ounce portions. Sprinkle with salt, dried cilantro, cumin, and oregano. Let the fillets rest for a while as you prepare the coating mixture.
3
In a shallow dish, whisk together flour, cornstarch, cayenne, and the remaining 1 teaspoon salt.
4
Dip each fillet into the coating mixture, gently shaking off any excess. Set it aside to marinate for at least 5 minutes.
5
While the fillets are resting, heat about 1-inch of oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6
Fry the coated fish in hot oil until it's golden and flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
7
To assemble the tacos, place each tortilla on a serving surface. Top with a fried fillet, 1/4 cup of the Chipotle Slaw, and slices of avocado and tomato.