Ingredients
4
4 servings
- •1 (16 ounce) package coleslaw mix
- •1 cup chopped fresh cilantro
- •¾ cup Greek yogurt
- •2 chipotle peppers in adobo sauce, chopped
- •1 tablespoon red wine vinegar
- •2 teaspoons adobo sauce from chipotle peppers
- •1 teaspoon salt
- •1 pound white fish fillets
- •1 teaspoon salt, or to taste
- •1 teaspoon dried cilantro
- •1 teaspoon ground cumin
- •1 teaspoon dried Mexican oregano
- •½ cup all-purpose flour
- •½ cup cornstarch
- •1 teaspoon cayenne pepper
- •1 quart oil for frying, or as needed
- •8 (6 inch) flour tortillas
- •1 avocado, diced, or to taste
- •1 medium tomato, chopped, or to taste
Instructions
- Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
- Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
- Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
- Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
- To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.
Nutritional Facts
Per 4 servings
- Calories: 900
- Carbohydrate: 82g
- Fat: 48g
- Fiber: 9g
- Protein: 34g
- Sugar: 4g
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