Fish Tacos with Slaw
These fish tacos with slaw are a delightful and easy weeknight meal, featuring crispy cod and a refreshing citrus slaw.
Equipment
- skillet
- mixing bowls
- wire rack
Ingredients
- 1 ½ - 2 pounds fresh cod sliced
- 1 cup all-purpose flour
- ½ cup panko bread crumbs
- 12 ounces light beer
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cups coleslaw mix
- ½ cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons pineapple juice
- ⅛ teaspoon salt
- ½ cup mayonnaise
- 1 teaspoon honey
- 1 teaspoon adobo sauce
- 2 cups canola oil for frying
- 1 package white corn tortillas
- 1-2 avocados thinly sliced
Instructions
- Combine coleslaw mix, cilantro, pineapple juice, lime juice, and salt in a bowl to make the citrus slaw.
- Mix mayonnaise, honey, and adobo sauce in another bowl for the chipotle mayo.
- Cut cod into 1x2 inch pieces and pat dry.
- Mix flour, panko, and seasonings, then gradually stir in beer until smooth.
- Heat canola oil in a skillet to 350°F.
- Dip fish pieces in batter and fry for about 2 minutes on each side until cooked.
- Warm tortillas and assemble tacos with fried fish, citrus slaw, and avocado.
Notes
Corn tortillas are traditional for Baja-style tacos, but flour tortillas can be used if preferred. The citrus slaw can be prepared up to 24 hours in advance and stored in the refrigerator.