Tacos de pescado crujiente con ensalada de col, cilantro y lima

Ingredientes

• 1 1/2 lbs white fish fillets (cod, tilapia, or mahi-mahi)
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 2 cups green cabbage, shredded
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp honey
• Salt to taste
• 8 small flour or corn tortillas
• 1 avocado, sliced
• Hot sauce and lime wedges for serving

Preparación

1. 1

   Make the slaw first. Combine green cabbage, red cabbage, and cilantro in a bowl. Whisk together mayo, sour cream, lime juice, lime zest, honey, and salt in a small bowl. Pour over cabbage, toss well, and refrigerate while you prepare the fish.

2. 2

   Pat fish fillets completely dry with paper towels. Cut into strips about 3 to 4 inches long.

3. 3

   Set up two shallow bowls — one with flour mixed with garlic powder, smoked paprika, cumin, salt, and pepper. The other with beaten eggs.

4. 4

   Coat each fish strip in the flour mixture, shake off excess, dip in egg, then back into the flour mixture for a second coat.

5. 5

   Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Test with a pinch of flour — it should sizzle immediately.

6. 6

   Fry fish in batches without crowding the pan, about 3 minutes per side until deep golden and crispy. Transfer to a paper towel-lined plate.

7. 7

   Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds.

8. 8

   Build tacos with fish first, then a generous scoop of cold cilantro lime slaw, then avocado slices. Add hot sauce and a squeeze of fresh lime right before eating.