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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.

Servings- 6


1 lb Fish, cut into even pieces (I used crappie)

Vegetable Oil, for frying

Louisiana Fish Fry Breading (The Blue Bag)

Flour Tortillas, warmed


Sour Cream

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


  1. Combine all the ingredients for the slaw and mix. Set in the fridge while you prepare the rest.

  2. Heat cooking oil in deep fry pan to 375°F.

  3. Wash fish thoroughly in cold water.

  4. While wet, coat in Louisiana Fish Fry breading.

  5. Place in cooking oil and cook until golden brown.

  6. Assemble warmed tortillas with fried fish pieces, top with the coleslaw and guacamole and sour cream if desired.

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Adam Caar

Use this space to introduce yourself and share your professional history.


Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.

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