Pan-Fried Fish Tacos with Tangy Slaw - Quick Summer Meal
Recreate amazing pan-fried fish tacos at home topped with a zesty cilantro lime slaw. A delicious meal ready in under 45 minutes and easy to make gluten-free!
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Cooking tools:
- Food processor
- Cast iron skillet
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Spatula
- Tongs
- Fork
- Spoon
- Plate
- Paper towel
- Stove
Ingredients
- 2 pounds of firm white fish like mahi-mahi, cod, haddock, or walleye
- 1 cup flour (use gluten-free or all-purpose if not avoiding gluten)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- Half teaspoon black pepper (split)
- 4 tablespoons oil—safflower, avocado, peanut, or canola work well
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 peeled garlic cloves
- 1-2 jalapenos, membranes and seeds removed
- Juice from 1-2 limes
- Half teaspoon sugar (or swap for honey or agave)
- 1 cup fresh cilantro leaves
- 1/4 teaspoon salt (taste and adjust)
- 1/4 teaspoon ground pepper (adjust to preference)
- 8 cups shredded cabbage (or a pre-mixed bag of coleslaw)
- Corn tortillas (or flour tortillas if gluten isn't a concern)
- Extra toppings: guacamole, avocado slices, hot sauce, salsa, chopped tomatoes, or peppers
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