Crispy Fish Tacos with Cabbage Slaw

Ingredients

• 1 1/2 lbs white fish fillets (cod or tilapia)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup cold sparkling water or cold beer
• Vegetable oil for frying (about 1 inch depth)
• 2 cups green cabbage, thinly sliced
• 1/2 cup purple cabbage, thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp fresh lime juice
• 1 tsp apple cider vinegar
• 1/2 tsp honey
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 1 avocado, sliced
• Fresh cilantro (optional)
• Lime wedges for serving
• Hot sauce (optional)

Instructions

1. 1

   Make the slaw first by tossing green and purple cabbage together. Whisk mayo, sour cream, lime juice, vinegar, honey, salt, and pepper in a small bowl, then pour over cabbage and toss to coat. Refrigerate while you prepare the fish.

2. 2

   Pat fish fillets completely dry with paper towels. Cut into strips roughly 3 inches long and 1 inch wide.

3. 3

   Whisk flour, cornstarch, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add cold sparkling water or beer and stir just until combined — lumpy batter is fine. Keep cold.

4. 4

   Pour about 1 inch of vegetable oil into a heavy skillet. Heat over medium-high until it reaches 350°F. Test by dropping a small amount of batter in — it should sizzle immediately and float.

5. 5

   Dip each fish strip into the batter, let excess drip off, then lower gently into the hot oil. Fry in batches of 3 to 4 pieces for 3 to 4 minutes, turning once, until golden and crispy. Transfer to a wire rack or paper towel-lined plate.

6. 6

   Warm tortillas directly over a gas flame for 20 seconds per side or heat in a dry skillet.

7. 7

   Build tacos with crispy fish, cabbage slaw, avocado slices, fresh cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.