Easy 60 min

Easy Fish Tacos with Slaw

asian european filipino french greek italian mediterranean middle eastern region turkish side bread sweet spicy sour bitter savory medium fast

Prep

15 min

Cook

45 min

Total

60 min

Ingredients (7)

1 (16 ounce) package coleslaw mix g

1 cup chopped fresh cilantro g

¾ cup Greek yogurt g

2 chipotle peppers in adobo sauce, chopped g

1 tablespoon red wine vinegar g

2 teaspoons adobo sauce from chipotle peppers g

1 teaspoon salt g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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

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

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.

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