Taco Tuesday anyone? I absolutely love tacos, but I always feel deadly full after. These lightly-fried fish tacos had a light slaw and guacamole on top to freshen them up from the regular taco-night!
The fry on the tacos adds a little crunch, the slaw adds acidity and the guacamole is so creamy I can’t stop eating! It’s a great bite! While I would definitely take the time to make these tacos on a weekend night because the frying takes a little bit longer than I want for a busy weeknight. I’ve never deep-fried anything before but it was so fun! Just make sure you have a pair of tongs and some patience!
Ingredients (3-4 Servings)
Tortillas (I had two 10″ tortillas per person)
Kale and Carrot Slaw
Small Bunch Kale
2 Carrots (if you can buy shredded that is better)
1 Small Head Red Cabbage
½ Cup White Wine Vinegar
1 Cup Flour
1 ½ Cup Water
Canola Oil (have at least enough to have 1-inch of oil on the bottom of your pot for frying)
2 Small Filets Tilapia
2 Avocados (if you are making guacamole the day of, buy a squishier avocado – that will mean they are ripe enough to mash)
1 Bunch Cilantro
½ Tomato (optional)
½ Red Onion (optional)
- Cut the kale by first ripping the leaves off of the stem. Then roll the kale leaves into a log-shape and cut thin slices. If you couldn’t buy pre-shredded carrots, grate them. Thinly slice the cabbage into strips.
- Throw the kale, carrots and cabbage into a large bowl. In a small bowl, mix ½ cup of white wine vinegar, with a sprinkle of sugar, and 1 Tsp. of both salt and pepper. Slowly pour the mixture over the slaw and toss together. Put the bowl into the fridge until close to eating.
- Cut the avocados in two and remove the seed. Juice the lime and mash the avocados until the mixture is as creamy as you like. If you want red onion and tomato, dice and add as much as you like. Finely cut the cilantro and add to the avocado mash. Sprinkle salt (about ¼ Tsp.). Keep in the fridge until ready to serve.
- Slice the tilapia into about 2-inch long by ½-inch wide filets. Thinner and shorter slices will cook faster and be easier to eat in a taco.
- Mix the flour, water and ½ Tsp. of each spice in a large bowl. You want the mixture to be like a thicker pancake batter, because you will want the batter to stick. If it’s too runny, just add more flour – if it’s too thick, add more water.
- Add the tilapia filets into the batter and make sure the batter is covering every piece of fish.
- Turn the oven on at 300ºF. To the side of you, put a large, greased baking tray and a large plate with a paper towel on top of it. (Once you fry the fish filets, you will put it on the paper towel to remove some of the oil, and then salt it. You will then transfer to the baking try to pop in the oven.)
- Pour enough canola oil into a medium-sized pot to have about 1-inch of oil covering the bottom. Heat the pot on medium-low.
- Once the pot has been warming for a few minutes, use tongs to carefully lay a few filets in the bottom. (Make sure not to overcrowd the pot as the oil will get cool.) Flip once the bottom of the filet turns a nice golden brown.
- When both sides of the fish filet look a nice golden brown, take out of the oil and onto the paper towel. Lightly sprinkle sea salt on both sides. Transfer the filet to the baking tray, but keep out of the oven.
- Once you are done with all of the filets, put the baking tray into the oven. This is to make sure that the thicker filets are cooked through.
- While the filets are keeping warm and cooking entirely through, warm your tortillas by either placing them straight on the rack in the oven for a few minutes or laying them in a heated pan one by one.
- If you want to create a taco bar, stack the tortillas, fish filets, guacamole, and slaw on the table for everyone to pick and choose. If not, place 1-3 filets in each tortilla, add the slaw and then guacamole.
- Enjoy every bite!