fish tacos with creamy cilantro-lime slaw

Name: Fish Tacos with Creamy Cilantro-Lime Slaw
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: ## CILANTRO-LIME SLAW; 2 tablespoon(s) extra virgin olive oil; 1/4 cup(s) chopped green onions; 1/4 cup(s) fresh cilantro; 2 clove(s) garlic, minced; 1/4 teaspoon(s) salt; juice of 1/2 lime; 1/4 cup(s) sour cream; 2 cup(s) fresh coleslaw mix or shredded white cabbage; ## FISH; 3/4 cup(s) all purpose flour; 2 tablespoon(s) cornstarch; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) Paul Prudhomme's seafood magic; 3/4 cup(s) club soda; 1 pound(s) cod fish (or other white fish you enjoy), cut into bite-sized pieces.; canola oil, for deep frying; ## ASSEMBLY; 8 small corn tortillas; 2 tablespoon(s) olive oil, divided; 1 avocado; 1/2 cup(s) cojita cheese

9 Pinches 2 Photos

Amy H.

Detroit, MI

Updated on Apr 10, 2024

Mmmmm Tacos!

Rate

prep time 15 Min

cook time 20 Min

method Deep Fry

yield 8 serving(s)

Ingredients

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

How To Make fish tacos with creamy cilantro-lime slaw

Step 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.

Step 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.
Step 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.)
Step 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.
Step 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!
Step 6

Serve with your favorite Mexican side dishes and enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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