Description
The BEST fish tacos! Loaded with citrus slaw, creamy avocado, and spicy chipotle mayo, these tacos are packed with flavor and perfect for the whole family.
Ingredients
Fish
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1½–2 pounds fresh cod, sliced into 1x2-inch pieces
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1 cup all-purpose flour
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½ cup panko bread crumbs
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12 ounces beer (any light beer works well)
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1 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon chili powder
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1 teaspoon salt
Citrus Slaw
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2 cups coleslaw mix
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½ cup chopped cilantro
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2 tablespoons lime juice
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2 tablespoons pineapple juice
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⅛ teaspoon salt
Chipotle Mayo
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½ cup mayonnaise
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1 teaspoon honey
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1 teaspoon adobo sauce (from canned chipotle peppers)
Other
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2 cups canola oil (for frying)
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1 package white corn tortillas
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1–2 avocados, thinly sliced
Instructions
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Make the Citrus Slaw:
In a small mixing bowl, combine the slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside. -
Make the Chipotle Mayo:
In another small bowl, whisk together mayo, honey, and adobo sauce. Chill until ready to serve. -
Prep the Fish:
Pat the cod pieces dry with a paper towel. In a medium bowl, whisk together the flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Slowly pour in the beer while stirring until smooth with no lumps. -
Fry the Fish:
Pour canola oil into a medium skillet, about 1 inch deep. Heat over medium-high until oil reaches 350°F.
Working in small batches, dip fish into the batter and carefully place in hot oil. Fry for about 2 minutes per side, or until golden and cooked through (internal temp of 145°F).
Transfer to a wire rack or paper towel-lined plate. Repeat with remaining fish. -
Warm the Tortillas:
Heat corn tortillas on a dry skillet, directly over a gas burner, or in the microwave until warm and pliable.
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Assemble the Tacos:
Add a piece or two of fried fish to each tortilla. Top with citrus slaw, sliced avocado, and a drizzle of chipotle mayo. Garnish with extra cilantro if desired.
Notes
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Corn tortillas are traditional for Baja tacos, but flour tortillas can be used as a substitute.
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You can swap pineapple juice with orange or lemon juice, or add more lime juice instead.
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The slaw can be made up to 24 hours ahead and stored in the fridge.
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If you can’t find bottled adobo sauce, use the sauce from canned chipotle peppers in adobo.