@ddev70: Crispy Fish Tacos with Cilantro Lime Slaw Golden Crispy Fish Tacos with Zesty Cilantro Lime Slaw and Creamy Sauce Ingredients: For the Fish: 1 lb white fish fillets (like cod or tilapia) ½ cup all-purpose flour ½ cup cornstarch 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper ¾ cup cold sparkling water Vegetable oil, for frying For the Cilantro Lime Slaw: 2 cups shredded green cabbage 1 cup shredded purple cabbage ¼ cup chopped fresh cilantro Juice of 1 lime 2 tablespoons mayonnaise 1 tablespoon honey Salt and pepper, to taste For the Sauce: ½ cup sour cream 2 tablespoons mayonnaise 1 tablespoon lime juice ½ teaspoon garlic powder ¼ teaspoon cumin Salt, to taste To Assemble: 8 small corn or flour tortillas Lime wedges, for serving Extra chopped cilantro, for garnish Optional toppings: avocado slices, pickled red onions, hot sauce Directions: Make the Slaw: In a large bowl, mix green and purple cabbage, cilantro, lime juice, mayo, and honey. Season with salt and pepper. Toss well and refrigerate until ready to use. Make the Sauce: In a small bowl, whisk together sour cream, mayo, lime juice, garlic powder, cumin, and salt. Chill until ready to serve. Prepare the Fish: Pat fish dry and cut into taco-sized strips. In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Slowly add cold sparkling water and stir until smooth (batter should be slightly thick). Heat 2 inches of oil in a skillet to 350°F (175°C). Dip fish into batter, allowing excess to drip off, and fry in batches 2–3 minutes per side, or until golden and crispy. Drain on paper towels. Warm the Tortillas: Lightly toast tortillas on a dry skillet or open flame until warm and pliable. Assemble the Tacos: Place crispy fish pieces in each tortilla, top with a handful of slaw, drizzle with sauce, and garnish with extra cilantro or your favorite toppings. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes Kcal: 490 kcal | Servings: 4 (2 tacos per serving)

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Friday 13 June 2025 14:33:39 GMT