CRISPY FISH TACOS WITH SLAW RECIPES

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CRISPY TILAPIA FISH TACOS WITH SLAW | ALLRECIPES



Crispy Tilapia Fish Tacos with Slaw | Allrecipes image

Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.

Provided by Jesse San Juan

Categories     World Cuisine    Latin American    Mexican    Main Dishes    Tacos    Fish

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 8 tacos

Number Of Ingredients 21

1 cup mayonnaise
1 tablespoon diced onion
1 tablespoon finely chopped pickles
1 teaspoon lemon juice
2 cups chopped cabbage
½ cup shredded carrots
¼ cup chopped green onions
¼ cup chopped cilantro
1 clove garlic, minced
1?½ teaspoons minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 quart vegetable oil for frying, or as needed
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup diet ginger ale
1 pound tilapia (bream), raw
salt and freshly ground black pepper to taste
8 (6 inch) corn tortillas, warmed

Steps:

  • Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
  • Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
  • Heat 1 1/2 inches oil in a deep pot over medium heat.
  • While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
  • Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
  • Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
  • To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

Nutrition Facts : Calories 973.5 calories, CarbohydrateContent 56.8 g, CholesterolContent 62.5 mg, FatContent 70.3 g, FiberContent 6.1 g, ProteinContent 31.2 g, SaturatedFatContent 10.1 g, SodiumContent 914.2 mg, SugarContent 5.3 g

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, CarbohydrateContent 36 grams, FatContent 18 grams, FiberContent 7 grams, ProteinContent 19 grams, SugarContent 6 grams

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