Easy Fish Tacos with Slaw

Make these fried fish tacos with slaw for Taco Tuesday and impress your family with their fresh, spicy chipotle flavor. You can use any white fish.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 900 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon salt, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon red wine vinegar
• 1 cup chopped fresh cilantro
• 8 (6 inch) flour tortillas
• 1 pound white fish fillets
• 1 (16 ounce) package coleslaw mix
• 1 teaspoon dried cilantro
• 1 teaspoon dried Mexican oregano
• 2 teaspoons adobo sauce from chipotle peppers
• 2 chipotle peppers in adobo sauce, chopped
• 1 quart oil for frying, or as needed
• 1 avocado, diced, or to taste
• 1 medium tomato, chopped, or to taste
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 0.75 cup Greek yogurt

Recipe Instructions

Step 1

Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.

Step 2

Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.

Step 3

Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.

Step 4

Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Step 5

Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.

Step 6

To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.