Easy Fish Tacos with Slaw

Try these easy fish tacos with slaw for your next Taco Tuesday and impress with their spicy chipotle flavor.

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

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon red wine vinegar
• 1 cup chopped fresh cilantro
• 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
• 1 quart oil for frying, or as needed
• ¾ cup Greek yogurt
• 2 peppers chipotle peppers in adobo sauce, chopped
• 8 (6 inch) fajita-sized flour tortillas
• 1 avocado, diced, or to taste
• 1 medium tomato, chopped, or to taste

Recipe Instructions

Step 1

Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.

Step 2

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

Step 3

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

Step 4

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

Step 5

Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.

Step 6

To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.