Served with nuts, nuts, nuts on top of baked chicken in a creamy soup sauce! If preferred, serve with rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 tacos |
Ingredients
- 1 (16 ounce) package coleslaw mix
- 1 cup chopped fresh cilantro
- ¾ cup Greek yogurt
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons adobo sauce from chipotle peppers
- 1 teaspoon salt
- 1 pound white fish fillets
- 1 teaspoon salt, or to taste
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon cayenne pepper
- 1 quart oil for frying, or as needed
- 8 (6 inch) flour tortillas
- 1 avocado, diced, or to taste
- 1 medium tomato, chopped, or to taste
Instructions
- Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
- 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.
- Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
- Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
- To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.
- You can use any white fish you prefer.
- If you prefer a sweet slaw, add 2 tablespoons agave nectar. For less heat, reduce pepper to one and omit extra sauce.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 900 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 9 g |
| Protein | 34 g |
| Saturated Fat | 9 g |
| Sodium | 1734 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
For the slaw I used regular cabbage, lightly tossed with mayo, sour cream and lime juice because hubby and I don’t care for chipotle. I used at least 2″ of oil, enough so that my fish was submerged and actually deep fried. The fish was very good and something I will for sure make again. Thanks for sharing!
We love fish tacos in our house, we were really excited to try this recipe. We all really liked them! The fish had great flavor. And, while the slaw wasn’t my favorite, it had a nice amount of heat from the chipotles and was a perfect compliment to the fish. I will definitely be making these again!