Fish Tacos Recipe
Crispy fish, cabbage slaw, and chipotle mayo.
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Ingredients
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Fish
Cabbage Slaw
Chipotle Mayo
Taco Assembly
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the cold water until the batter is smooth.
- 2
Heat Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Cabbage Slaw Preparation
- 4
Mix Slaw Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine.
Chipotle Mayo Preparation
- 5
Make Chipotle Mayo
In a small bowl, combine the mayonnaise, minced chipotle peppers, lime juice, and garlic powder. Mix well until smooth and set aside.
Taco Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble, place a piece of crispy fish on each tortilla, top with cabbage slaw, and drizzle with chipotle mayo. Serve with lime wedges on the side.
