Fish Tacos Recipe
Crispy fish, cabbage slaw, and chipotle sauce wrapped in corn tortillas
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Ingredients
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Fish
Cabbage Slaw
Chipotle Sauce
Tacos
Method
Fish Preparation
- 1
Prepare the batter
In a mixing bowl, combine the all-purpose flour, cornmeal, cornstarch, baking powder, salt, cayenne pepper, and black pepper. Gradually whisk in the cold water until you have a smooth batter.
- 2
Heat the oil
In a large skillet, heat the vegetable oil over medium-high heat until hot (approximately 350°F or 175°C).
- 3
Coat and 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 until golden brown and crispy. Remove and drain on paper towels.
Cabbage Slaw Preparation
- 4
Combine slaw ingredients
In a large bowl, mix the shredded cabbage, shredded carrot, and chopped cilantro.
- 5
Dress the slaw
Add lime juice, olive oil, salt, and pepper to the cabbage mixture. Toss well to combine. Set aside to allow flavors to meld.
Chipotle Sauce Preparation
- 6
Mix the sauce
In a small bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, and salt to taste. Adjust seasoning as needed.
Assembling the Tacos
- 7
Warm the tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 8
Build the tacos
To assemble, place a few pieces of crispy fish on each tortilla, top with cabbage slaw, and drizzle with chipotle sauce.
- 9
Serve
Serve the fish tacos immediately with lime wedges and extra sauce on the side.
