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Embark on a culinary journey with these Crunchy Coastal Fish Tacos, a dish that beautifully encapsulates the vibrant flavors of the ocean and the freshness of the coast. This recipe is not merely a meal; it’s an experience that brings the essence of seaside dining right to your table. Imagine biting into a warm tortilla filled with crispy fish, zesty slaw, and an array of delectable toppings that create a delightful celebration of taste and texture.

Crispy Baked Fish Tacos with Slaw

Dive into a flavorful adventure with Crunchy Coastal Fish Tacos, a delightful dish that brings the taste of the ocean right to your kitchen. This recipe features crispy, flaky fish enveloped in warm corn tortillas, topped with a vibrant slaw for a refreshing crunch. Perfect for family dinners or casual get-togethers, learn the secrets to selecting the best fish, creating a delectable coating, and customizing toppings. Enjoy a satisfying meal that’s simple yet impressive!
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Ingredients
  

For the Fish:

1 lb white fish fillets (like cod or tilapia)

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper, to taste

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon olive oil (for drizzling)

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1/4 cup cilantro, chopped

Juice of 1 lime

2 tablespoons apple cider vinegar

1 tablespoon honey (or agave syrup)

Salt and pepper, to taste

For Serving:

8 corn tortillas

Avocado slices (for topping)

Lime wedges (for serving)

Extra cilantro (for garnish)

Instructions
 

Prepare the Fish:

    - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

      - In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

        - In another bowl, whisk together the eggs, Dijon mustard, and lemon juice until smooth.

          - Dip each fish fillet first in the egg mixture and then coat it well with the flour and cornmeal mixture. Place on the prepared baking sheet.

            - Drizzle the coated fillets lightly with olive oil to encourage crispiness.

              Bake the Fish:

                - Bake in the preheated oven for about 12-15 minutes, flipping halfway through, until the fish is golden and cooked through (internal temperature should reach 145°F).

                  Make the Slaw:

                    - In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro.

                      - In a separate small bowl, whisk together lime juice, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss well to combine. Adjust seasoning to taste and set aside to let the flavors meld while the fish cooks.

                        Warm the Tortillas:

                          - While the fish bakes, heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warmed and pliable. Wrap in a clean kitchen towel to keep warm.

                            Assemble the Tacos:

                              - Once the fish is ready, break it into bite-sized pieces.

                                - Take a warm tortilla, layer with the crispy fish, top with the vibrant slaw, and add avocado slices.

                                  - Garnish with extra cilantro, and serve with lime wedges on the side for squeezing over the tacos.

                                    Enjoy!

                                      - Serve immediately and enjoy the crunch and zest of your homemade fish tacos!

                                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4