Crispy Tilapia Fish Tacos with Slaw

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.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 974 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.

Step 2

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.

Step 3

Heat 1 1/2 inches oil in a deep pot over medium heat.

Step 4

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.

Step 5

Pat tilapia chunks dry and dredge in the batter until thoroughly coated.

Step 6

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.

Step 7

To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.