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When it comes to satisfying meals that combine a variety of flavors and textures, few dishes match the appeal of crispy fish tacos. These culinary delights have found their way into contemporary cuisine, captivating taste buds across the globe. Imagine biting into a perfectly cooked piece of fish, enveloped in a crunchy coating, paired with a refreshing lime cilantro slaw that adds a zesty brightness to each bite. Not only do these tacos deliver on taste, but they also bring the joy of homemade cooking to your family dinners or gatherings.

Crispy Fish Tacos with Lime Cilantro Slaw

Discover the irresistible appeal of crispy fish tacos topped with a refreshing lime cilantro slaw. Perfectly cooked fish in a crunchy coating combines with vibrant, zesty slaw, creating a delightful union of flavors and textures. Ideal for family dinners or casual gatherings, these tacos not only taste incredible but offer health benefits too. Made with fresh ingredients, they cater to diverse dietary preferences and guarantee a satisfying meal for everyone!
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Ingredients
  

For the Crispy Fish:

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

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 large egg

1 cup buttermilk

Oil for frying (vegetable or canola)

For the Lime Cilantro Slaw:

2 cups green cabbage, shredded

1 cup red cabbage, shredded

1/2 cup fresh cilantro, chopped

1/4 cup red onion, thinly sliced

Juice of 2 limes

1 tablespoon honey

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Slices of avocado

Lime wedges

Hot sauce (optional)

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Instructions
 

Prepare the Slaw: In a large bowl, combine the green cabbage, red cabbage, fresh cilantro, red onion, lime juice, and honey. Season with salt and pepper to taste. Toss well until everything is evenly coated. Refrigerate while you prepare the fish.

    Prepare the Fish: Start by patting the fish fillets dry with paper towels. Cut them into taco-sized pieces, approximately 3-4 inches long.

      Set Up the Breading Station: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, whisk together the egg and buttermilk until well combined.

        Bread the Fish: Dip each piece of fish into the buttermilk mixture, allowing any excess to drip off, then dredge it in the flour mixture, ensuring it's well coated. Place the breaded fish on a wire rack or plate.

          Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (180°C). You can test the oil by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.

            Fry the Fish: Carefully add a few pieces of breaded fish to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to remove the fish and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining fish.

              Warm the Tortillas: While the fish is frying, heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

                Assemble the Tacos: Place a few pieces of crispy fish on each tortilla. Top generously with lime cilantro slaw and add slices of avocado. Serve with lime wedges and hot sauce on the side if desired.

                  Enjoy: Squeeze fresh lime juice over the tacos for an extra zesty flavor and dig in!

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