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The cabbage slaw is a vital component of Crunchy Coastal Fish Tacos, adding a refreshing crunch and a burst of flavor. Here's how to prepare it:

Crispy Fish Tacos with Cabbage Slaw

Discover the deliciousness of Crunchy Coastal Fish Tacos with this easy recipe that highlights fresh flavors and textures. Perfect for summer gatherings or quick family dinners, these fish tacos combine crispy, golden-battered fish with zesty cabbage slaw, all wrapped in warm tortillas. Enjoy the versatility of this dish by customizing it with your favorite toppings and flavors. It’s a wholesome, satisfying meal that brings a taste of the coast to your table!
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Ingredients
  

For the Fish:

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

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 cup buttermilk

Vegetable oil (for frying)

For the Cabbage Slaw:

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/2 cup lime juice

1 tbsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges (for serving)

Additional cilantro (for garnish)

Sliced avocado (optional)

Hot sauce (optional)

Instructions
 

Prepare the Cabbage Slaw:

    - In a large bowl, combine the green cabbage, red cabbage, carrot, and cilantro.

      - In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Set aside to let the flavors meld.

        Prepare the Fish:

          - Cut the fish fillets into strips (around 1-2 inches wide).

            - In a separate bowl, whisk together the flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and pepper.

              - Pour the buttermilk into another bowl. Dip each fish strip into the buttermilk, allowing any excess to drip off, and then dredge in the flour mixture, ensuring a good coating on all sides.

                Fry the Fish:

                  - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering (about 350°F/175°C).

                    - Carefully add the fish strips to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

                      - Use a slotted spoon to remove the fish and place on paper towels to drain excess oil.

                        Warm the Tortillas:

                          - While the fish is frying, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side, until pliable.

                            Assemble the Tacos:

                              - For each taco, place a few pieces of crispy fish on a warm tortilla. Top with a generous amount of cabbage slaw. Add avocado slices and garnish with fresh cilantro, if desired. Serve with lime wedges and hot sauce on the side.

                                Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings