This delightful dish combines perfectly seasoned crispy fish fillets with a refreshing cole slaw and a vibrant fresh tomato salsa. The fish is coated in a crispy batter that turns golden brown when fried, creating a satisfying crunch with every bite. The cole slaw adds a creamy and tangy element, while the fresh tomato salsa brings a burst of freshness and a hint of acidity. Together, these components create a delicious balance of textures and flavors that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 8 small flour tortillas
For the cole slaw:
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
For the fresh tomato salsa:
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a shallow dish, mix together the flour, paprika, garlic powder, salt, and black pepper.
- Heat vegetable oil in a large skillet over medium heat until hot.
- Pat the fish fillets dry with paper towels. Dip each fillet into the flour mixture, coating both sides evenly.
- Carefully place the coated fish fillets in the hot oil and cook for about 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- Meanwhile, prepare the cole slaw by combining the shredded cabbage, mayonnaise, lime juice, salt, and pepper in a bowl. Toss well to coat the cabbage in the dressing.
- To make the fresh tomato salsa, combine the diced tomatoes, red onion, cilantro, jalapeno, lime juice, salt, and pepper in another bowl. Mix well to combine all the ingredients.
- Warm the flour tortillas in a dry skillet over medium heat or in the oven for a few minutes.
- To assemble the tacos, place a spoonful of cole slaw on each tortilla, top it with a crispy fish fillet, and then add a generous spoonful of fresh tomato salsa.
- Serve the crispy fish tacos immediately and enjoy!
Notes
Make sure the oil is hot enough before frying the fish to ensure a crispy exterior. You can test the oil temperature by dropping a small piece of bread into it; it should sizzle and turn golden brown quickly. Use fresh and firm fish fillets for the best results. If you prefer a spicier kick, you can add some hot sauce or sliced jalapenos to the tacos. Don’t forget to squeeze some fresh lime juice over the tacos just before serving to enhance the flavors. Feel free to add your favorite toppings such as sour cream, avocado, roasted corn, or shredded lettuce. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
