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Real Recipes From Real Home Cooks ®

fish tacos with creamy cilantro-lime slaw

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Mmmmm Tacos!

►
yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Deep Fry

Ingredients For fish tacos with creamy cilantro-lime slaw

  • CILANTRO-LIME SLAW
  • 2 Tbsp
    extra virgin olive oil
  • 1/4 c
    chopped green onions
  • 1/4 c
    fresh cilantro
  • 2 clove
    garlic, minced
  • 1/4 tsp
    salt
  • juice of 1/2 lime
  • 1/4 c
    sour cream
  • 2 c
    fresh coleslaw mix or shredded white cabbage
  • FISH
  • 3/4 c
    all purpose flour
  • 2 Tbsp
    cornstarch
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 tsp
    Paul Prudhomme's seafood magic
  • 3/4 c
    club soda
  • 1 lb
    cod fish (or other white fish you enjoy), cut into bite-sized pieces.
  • canola oil, for deep frying
  • ASSEMBLY
  • 8 sm
    corn tortillas
  • 2 Tbsp
    olive oil, divided
  • 1
    avocado
  • 1/2 c
    cojita cheese

How To Make fish tacos with creamy cilantro-lime slaw

  • 1
    Add all slaw ingredients except cabbage into food processor and blitz until combined and chopped up. Add water if needed to thin it out. Add the sauce to the coleslaw mix and stir until well combined. Refrigerate until ready to use. If there is more sauce than is needed for the slaw, just put it aside and use it for extra to spoon over the tacos.
  • 2
    Lightly brown the tortillas in a small amount of olive oil in a skillet over medium heat and keep warm until ready to serve.
  • 3
    To make the fish, mix together the flour, cornstarch, baking soda, baking powder, salt and seafood magic with a wire whisk until well combined. Begin adding soda until a smooth and medium thick batter is created. (You may need a little more soda to get the perfect consistency.)
  • 4
    Pat the fish dry with paper towels. Dip fish in batter and deep fry until golden and crispy. (I use a large size Fry Daddy for this.) Keep warm on a wire rack over a jelly roll pan in a 170 degree oven until all batches are finished.
  • 5
    To assemble, stack 1-2 tortillas and add avocado, slaw, and fish to one half. Then sprinkle with cojita cheese. Fold shell and presto! Delicious fish taco!
  • 6
    Serve with your favorite Mexican side dishes and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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