Spicy Chipotle Fish Tacos with Creamy Slaw

Spicy Chipotle Fish Tacos with Creamy Slaw

Name: Spicy Chipotle Fish Tacos with Creamy Slaw
Total time: 30 min
Yield: 4
Ingredients: 400 g coleslaw mix; 30 g chopped fresh cilantro; 180 ml Greek yogurt; 2 chipotle peppers in adobo sauce, chopped; 15 ml red wine vinegar; 10 ml adobo sauce from chipotle peppers; 5 g salt; 450 g white fish fillets; 5 g salt; 5 g dried cilantro; 5 g ground cumin; 5 g dried Mexican oregano; 60 g all-purpose flour; 60 g cornstarch; 5 g cayenne pepper; 1 liter oil for frying; 8 (15 cm) flour tortillas; 1 avocado, diced; 1 medium tomato, chopped

These spicy chipotle fish tacos with creamy slaw are perfect for Taco Tuesday. Impress your family with the fresh and zesty flavors of this dish. Use any white fish you prefer for this delicious recipe.

30 min

easy

900calories

calories

82g

carbohydrates

48g

fat

fiber

34g

protein

1734mg

sodium

sugar

Dinner American Mexican

Ingredients

400 g coleslaw mix

30 g chopped fresh cilantro

180 ml Greek yogurt

2 chipotle peppers in adobo sauce, chopped

15 ml red wine vinegar

10 ml adobo sauce from chipotle peppers

5 g salt

450 g white fish fillets

5 g salt

5 g dried cilantro

5 g ground cumin

5 g dried Mexican oregano

60 g all-purpose flour

60 g cornstarch

5 g cayenne pepper

1 liter oil for frying

8 (15 cm) flour tortillas

1 avocado, diced

1 medium tomato, chopped

Directions

Step 1

Prepare the chipotle slaw by combining the coleslaw mix, cilantro, yogurt, chipotle peppers, red wine vinegar, adobo sauce, and salt in a large bowl. Mix well and refrigerate.

Step 2

Cut the fish fillets into 60g portions. Season with 5g salt, dried cilantro, cumin, and oregano. Let it rest while you combine the flour, cornstarch, cayenne, and remaining 5g salt in a shallow dish.

Step 3

Dip each fish fillet in the flour mixture, shaking off the excess. Set aside for at least 5 minutes.

Step 4

In a deep fryer or large saucepan, heat the oil to 190°C.

Step 5

Fry the coated fish in the hot oil until golden and the fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.

Step 6

To assemble the tacos, place a fried fillet on each tortilla, top with 60g of the slaw, and add slices of avocado and tomato.