Crispy Fish Tacos with Cilantro Lime Slaw

• porce: Servings: 6
• celkový čas: 1 hour 24 minutes

Ingredience

2 lbs. firm white fish (cod, Mahi Mahi, haddock, or walleye)

1 cup gluten-free flour blend (or all-purpose flour)

2 tsp. cumin

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher salt, divided

1/2 tsp. pepper, divided

4 Tbsp. cooking oil (safflower, avocado, canola, or peanut)

3/4 cup sour cream

1/4 cup mayo

2 cloves garlic

1-2 jalapeno peppers, seeds and membranes removed

1-2 limes, juiced

1/2 tsp. sugar, honey, or agave syrup

1 cup fresh cilantro

1/4 tsp. salt (adjust to taste)

1/4 tsp. pepper (adjust to taste)

8 cups shredded cabbage or 1 bag shredded coleslaw mix

1 package corn tortillas (or flour tortillas if not gluten-free)

Toppings such as avocado, tomatoes, peppers, guacamole, salsa, or hot sauce (optional)

Pokyny

Cut the fish into slices about 3-4 inches long and 1 inch thick. Pat them dry with a paper towel.

In a small bowl, mix the flour, cumin, chili powder, garlic powder, onion powder, 1/2 tsp. salt, and 1/4 tsp. pepper for the coating.

Coat each fish slice with the spiced flour mixture, shaking off excess flour.

Heat 2 Tbsp. of oil in a skillet over medium-high heat. Fry the fish for 4-5 minutes on each side until golden brown and cooked through. Sprinkle with kosher salt.

For the coleslaw dressing, blend sour cream, mayo, garlic, jalapenos, lime juice, sugar, cilantro, salt, and pepper in a food processor.

Toss the dressing with shredded cabbage until well combined. Chill if making ahead.

Serve the pan-fried fish on warmed tortillas, topped with the cilantro lime coleslaw and any additional toppings.

Notes:

You can use your favorite white fish for this recipe.

Adjust the spice levels in the coleslaw dressing to suit your taste.

Feel free to customize your tacos with your favorite toppings.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories per Serving: 350