Easy Fish Tacos with Slaw

Ingredients

For 4 servings

• •1 (16 ounce) package coleslaw mix
• •1 tasse chopped fresh cilantro
• •0.75 tasse Greek yogurt
• •2 chipotle peppers in adobo sauce, chopped
• •1 c. à soupe red wine vinegar
• •2 c. à café adobo sauce from chipotle peppers
• •1 c. à café salt
• •1 lb white fish fillets
• •1 c. à café salt, or to taste
• •1 c. à café dried cilantro
• •1 c. à café ground cumin
• •1 c. à café dried Mexican oregano
• •0.5 tasse all-purpose flour
• •0.5 tasse cornstarch
• •1 c. à café cayenne pepper
• •1 quart oil for frying, or as needed
• •8 (6 inch) flour tortillas
• •1 avocado, diced, or to taste
• •1 medium tomato, chopped, or to taste

Method

1. 1.Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2. 2.Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3. 3.Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4. 4.Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5.Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6. 6.To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.