Lunch / Dinner
Crispy Fish Tacos with Apple Slaw & Lemony Tartar Sauce
Fish tacos are all the rage just about everywhere, and after one bite of these crispy creations, you’ll be hooked! Let’s face it, we all need to eat more fish. If your family is full of fish fans, this recipe is an obvious must-try. If not, don’t turn the page just yet. Battered, breaded, and lightly fried, this version has what it takes to convert even the pickiest eater. And if there’s any doubt, the homemade taco shells with fresh, crisp slaw and tartar sauce will surely have them sold.
Before diving into this recipe, make note of a few things. First, use a firm, white fish that isn’t too oily, such as tilapia, cod, or haddock. Second, use Japanese-style bread crumbs, called panko, for a coating that’s unbelievably light and crispy.
Pair the fish tacos with a side of Coconut-Mango Rice to give the meal the essence of Caribbean cuisine.
Ingredients
FOR THE SLAW, WHISK:
FOR THE TARTAR SAUCE, COMBINE:
FOR THE TORTILLAS, COAT:
FOR THE FISH, WHISK:
Instructions
For the slaw, whisk together 2 Tbsp. lemon juice, olive oil, and sugar. Combine cabbage, carrot, onion, apple, and jalapeño; season with salt. Drizzle dressing over slaw; cover and chill.
For the tartar sauce, combine mayonnaise, relish, capers, zest, 1 Tbsp. lemon juice, and horseradish; cover and chill.
For the tortillas, coat both sides of tortillas with nonstick spray. Heat a sauté pan over medium; cook tortillas until lightly browned, 1–2 minutes per side. Drape tortillas over a rolling pin to curl.
For the fish, whisk together flour, 1 tsp. salt, and baking powder. Add club soda and Tabasco; whisk until combined (it will be a little lumpy). Spread panko in a shallow dish.
Heat ½-inch vegetable oil to 375° in same pan used for the tortillas. Dip fish into batter, then dredge in panko, shaking off excess.
Fry fish in oil in batches until brown, 1–2 minutes per side; drain on a paper-towel-lined plate. To assemble tacos, place slaw in the tortillas, top with fish and tartar sauce, and garnish with lemon wedges and cilantro.
For curled taco shells, lay tortillas over a rolling pin. Wrap the pin with foil to prevent staining.
To ensure a crisp crust, make sure the oil is hot before frying the fish. Flip fish halfway through cooking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 570
% Daily Value*
Total Fat 39g 60%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 1087mg 45%
Carbs 45g 15%
Fiber 2g 8%
Protein 13g
*Percent Daily Values are based on a 2,000 calorie diet.