1 lb white fish fillets (like cod, halibut, or mahi-mahi)
1/2 cup flour
1/2 cup cornmeal
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 cup buttermilk
Canola oil for frying
For the Slaw:
2 cups shredded cabbage
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
Juice of 1 lime
Salt and pepper to taste
For the Tacos:
8 small corn tortillas
1 avocado, sliced
1/4 cup chopped fresh cilantro
Lime wedges for serving
Hot sauce for serving
Instructions:
Make the slaw:
In a large bowl, combine the shredded cabbage, cilantro, mayonnaise, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
Prepare the fish:
In a shallow dish, combine the flour, cornmeal, paprika, cayenne pepper, salt, and black pepper. Dip each fish fillet into the buttermilk, then dredge in the flour mixture.
Fry the fish:
Heat the canola oil in a large skillet over medium-high heat. Add the fish fillets and cook until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Warm the tortillas:
Warm the tortillas in a dry skillet over medium heat until they are soft and pliable.
Assemble the tacos:
Place a few slices of avocado on each tortilla. Top with a piece of fried fish, then some of the slaw. Sprinkle with chopped cilantro and a squeeze of lime. Serve with hot sauce on the side.
