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Crispy Fish Tacos w/Guacamole and Slaw

Mild white fish like tilapia or catfish takes well to the contrasting flavors and textures in these yummy fish tacos. The spicy cornmeal coating on the fish adds crunch, the jalapeño peppers and honey in the slaw add heat and sweetness, and the creamy guacamole pulls everything together. The ingredient list may look a little bit lengthy, but don't be turned off - these tacos come together quicker than you'd think.

Crispy Fish Tacos w/Guacamole and Slaw

Crispy Fish Tacos w/Guacamole and Slaw

  • Ingredients:
  • 1 lb fish fillets (tilapia, catfish)
  • 1 cup coarse-ground yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup flour
  • Vegetable oil for frying
  • 8-inch flour (6 to 8) tortillas
  • Lime wedges
  • For the slaw:
  • 4 cups shredded cabbage
  • 2 jalapeño peppers, seeded and chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 2 tablespoons freshly squeezed lime juice
  • For the guacamole:
  • 2 ripe Hass avocados, pitted, peeled and mashed
  • 1 clove garlic, very finely chopped
  • 1 medium tomato, seeded and chopped
  • 2 tablespoons freshly squeezed lime juice
  • Jalapeño pepper sauce (or other hot sauce)
  • Salt and freshly ground black pepper

Preparation:
Make the slaw by combining the shredded cabbage, chopped jalapeños, cilantro, honey, vegetable oil and lime juice in a large bowl. Toss well, season to taste with salt and pepper, transfer to a serving bowl and set aside.

In another bowl, combine the mashed avocados, garlic, tomato and lime juice. Add jalapeño pepper sauce to taste and season with salt and pepper. Transfer to a serving bowl, cover tightly and set aside.

Preheat the oven to 300°F. Tightly wrap the tortillas in aluminum foil and place them in the oven to warm.

Combine the cornmeal, salt, cumin, coriander and cayenne in a shallow dish (a pie plate works well). In another shallow dish, whisk together the egg and milk.

Cut the fish fillets in half lengthwise, then crosswise into bite-sized pieces. Place them in a zip-top plastic bag, add the flour and shake to coat.

Using tongs, remove the fish pieces one at a time, shake off the excess flour, dip in egg and coat with the seasoned cornmeal. Set the pieces aside in a single layer until ready to fry.

Heat about 1/4-inch of vegetable oil in a large pan over medium-high heat (375°F).

Working in batches, add the fish to the pan and fry until the coating is crispy and the fish is cooked through, 2 to 3 minutes per side. Drain on paper towels and transfer to a serving platter.

Remove the tortillas from the oven and place on a serving plate. Serve the fish, slaw and guacamole family style and let everyone build their own tacos. Garnish with lime wedges.

Makes 4 to 6 servings

Recipe Notes:
If you're pressed for time, you can use pre-shredded coleslaw mix and store-bought guacamole, but you might lose a little of that fresh flavor.

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