Here is a quick and simple fried fish and coleslaw taco recipe. I wanted to keep this one under some southern influence. After a trip to Nashville, which was an incredibly fun city with awesome people, I was inspired to create these tacos. While I was having a great time listening to a talented and trending country artist, J.D. Shelburne, he shared with his crowd how he wanted fish tacos and never had them! Instantly, my wheels started turning. Here is a fish taco recipe, simple enough for any first timer to try making, as well as, keeping it flavor friendly for anyone with a southern pallet :)

You can make your own coleslaw or simply buy some of your favorite kind from your local grocery store or even a restaurant.

Ingredients

• 1 fillet of white fish (tilapia, mahi, snapper, grouper)

• 3/4 cup of plain bread crumbs

• 1 cup all-purpose flour

• ground black pepper

• salt

• ground cayenne pepper

• ground cumin

• chili powder

• garlic powder

• onion powder

• paprika

• 2 eggs

• Light olive oil or vegetable oil (for frying)

• 1 cup coleslaw

• corn or flour tortillas

• *Sauce: 1/2 cup sour cream, salt, handful cilantro, fresh lime juice, teaspoon Sriracha

Instructions

1. Prepare your creamy sauce by adding all its ingredients into a food processor or blender. Use 1/2 the lime. Blend until all the cilantro is pureed. If you would like more spice, add more Sriracha. Set aside in refrigerator.

2. Cut your fish fillet into small strips. Set aside.

3. Set up your breading station. In the first bowl add the flour and a sprinkle of salt and pepper.

4. Second bowl- lightly beat the two eggs.

5. Third bowl- add the bread crumbs and about a teaspoon of each spice/seasoning plus salt, mix to combine.

6. Dredge one piece of fish in the flour, coating evenly. Then dip in the eggs to cover completely.

7. Press into the bread crumb and seasoning mixture. Make sure all sides are covered completely.

8. Do this to all the pieces of fish, set aside.

9. In a deep frying pan, add the oil, about 1/2 inch deep. Make sure the oil is hot enough before adding the fish! Keep heat on medium to medium-low, you can test if it is hot enough by dropping a sprinkle of a bread crumb into the oil. If it sizzles right away, it is hot enough.

10. Add your fish, fry a couple minutes on each side, until color becomes nice and golden.

11. Heat your tortilla then stack on: your cilantro-lime sauce and a piece of fish, top with slaw, and sprinkle with fresh lime juice and chopped cilantro.

    
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