Easy Fish Tacos with Slaw
These fish tacos with slaw feature a light fried fish fillet. My eleven-year-old loves this dish!
coleslaw mix
1
(16 ounce) package
chopped fresh cilantro
1
cup
Greek yogurt
¾
cup
chipotle peppers in adobo sauce, chopped
2
red wine vinegar
1
tablespoon
adobo sauce from chipotle peppers
2
teaspoons
salt
1
teaspoon
white fish fillets
1
pound
salt, divided and to taste
2
teaspoons
dried cilantro
1
teaspoon
ground cumin
1
teaspoon
dried Mexican oregano
1
teaspoon
all-purpose flour
½
cup
cornstarch
½
cup
cayenne pepper
1
teaspoon
oil for frying, or as needed
1
quart
flour tortillas
8
(6 inch)
avocado, diced, or to taste
1
tomato, chopped, or to taste
1
medium
 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.
  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.
  Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
  Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  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.
  To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.
