Crispy Fish Tacos with Zesty Lime Slaw

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 8 small flour tortillas 8 small flour tortillas
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 carrot, grated 1 carrot, grated
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 38g (Sugar: 4g)
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow bowl, combine the flour, cumin, paprika, chili powder, salt, and black pepper.
2. 2.
   Pour the sparkling water into the flour mixture and whisk until smooth.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat.
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it in the hot oil.
5. 5.
   Fry the fish for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
6. 6.
   In a separate bowl, combine the shredded cabbage, grated carrot, mayonnaise, lime juice, cilantro, salt, and pepper. Toss until well coated.
7. 7.
   Warm the flour tortillas in a dry skillet or microwave.
8. 8.
   To assemble the tacos, place a crispy fish fillet on each tortilla and top with a generous amount of the lime slaw.
9. 9.
   Serve immediately and enjoy the delicious flavors of these Crispy Fish Tacos.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before dipping them into the batter to ensure a crispy coating.
• Cabbage — For a more tender slaw, massage the shredded cabbage with a pinch of salt for a few minutes before adding the other ingredients.
• Lime — To extract maximum juice from the lime, roll it firmly on the countertop before cutting and squeezing.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or sprinkle some chopped jalapeños on top of the tacos.
• Experiment with different types of fish, such as halibut or snapper, to vary the flavors and textures.
• If you prefer a lighter version, you can bake the fish fillets in the oven instead of frying them.
• Customize the slaw by adding diced avocado, sliced radishes, or pickled onions for additional flavor and texture.
• Serve the tacos with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Crispy Fish Tacos immediately after assembling to ensure the fish remains crispy. Garnish with additional cilantro leaves and lime wedges for an extra burst of freshness.

Presentation advice

Arrange the tacos on a platter, allowing the vibrant colors of the lime slaw to contrast with the golden-brown fish. Serve with a side of colorful tortilla chips and a bowl of fresh salsa for a visually appealing presentation.