Crispy fried fish tacos with creamy sauce
Ingredients:
For the Fish:
1 lb white fish fillets (cod, tilapia, or haddock), cut into chunks
1 cup all-purpose flour
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
Oil for frying
For the Slaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
For the Creamy Sauce:
1/2 cup mayonnaise
2 tbsp sour cream or Greek yogurt
1-2 tbsp hot sauce (adjust to taste)
1 tsp lime juice
1 tsp garlic powder
Salt to taste
2 tbsp chopped cilantro
For Assembly:
Small flour or corn tortillas, warmed
Instructions:
Prepare the fish:
Mix flour with chili powder, garlic powder, cumin, paprika, salt, and pepper in a shallow bowl.
Dip fish chunks in buttermilk, then dredge in the seasoned flour mixture. Repeat for a thicker coating if desired.
Heat oil in a skillet over medium-high heat. Fry fish in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Make the slaw:
In a large bowl, combine green cabbage, purple cabbage, carrots, cilantro, lime juice, salt, and pepper. Toss well.
Make the creamy sauce:
In a small bowl, whisk together mayonnaise, sour cream, hot sauce, lime juice, garlic powder, salt, and chopped cilantro until smooth.
Assemble tacos:
Place a few pieces of fried fish on a warm tortilla.
Top with a generous helping of slaw.
Drizzle with creamy sauce.
Garnish with extra cilantro if desired.