Tacos with fresh fish is one of my all time favorites. Top it off with the slaw the flavor is just so fresh and delicious! You can substite the crappie that I used for virtually any fish of your choosing.
1 lb Fish, cut into even pieces (I used crappie)
Vegetable Oil, for frying
Flour Tortillas, warmed
Creamy Cilantro Lime Slaw:
1 lb Tri-Color Coleslaw
2 limes, juiced
Zest from one of the limes
1/2 cup Cilantro, chopped
3/4 cup Mayonnaise
1 tsp Rice Wine Vinegar
1 tbsp Sugar
1 tbsp Honey
2 Green Onions, minced
2 Cloves Garlic, minced
Salt and Pepper
Combine all the ingredients for the slaw and mix. Set in the fridge while you prepare the rest.
Heat cooking oil in deep fry pan to 375°F.
Wash fish thoroughly in cold water.
While wet, coat in Louisiana Fish Fry breading.
Place in cooking oil and cook until golden brown.
Assemble warmed tortillas with fried fish pieces, top with the coleslaw and guacamole and sour cream if desired.