Description
Crispy, flavorful fish tacos topped with zesty chipotle ranch sauce and crunchy slaw, wrapped in warm tortillas for the perfect taco night treat.
Ingredients
- White Fish Fillets (Cod or Tilapia): 1 lb
- All-Purpose Flour: ½ cup
- Cornstarch: ¼ cup
- Baking Powder: ½ teaspoon
- Smoked Paprika: ½ teaspoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Sparkling Water: ¾ cup
- Vegetable Oil: For frying
- Corn Tortillas: 8 small
- Green Cabbage: 2 cups, shredded
- Carrot: 1 medium, shredded
- Lime Juice: 2 tablespoons
- Salt (for slaw): ¼ teaspoon
- Mayonnaise: ½ cup
- Chipotle Peppers in Adobo: 2, minced
- Garlic Powder: ½ teaspoon
- Dried Dill: ¼ teaspoon
- Fresh Cilantro: 2 tablespoons, chopped
- Lime Zest: ½ teaspoon
Instructions
- Preheat Your Equipment: Heat oil in a skillet to 350°F or preheat your air fryer to 400°F.
- Combine Ingredients: Mix flour, cornstarch, baking powder, paprika, salt, and pepper. Whisk in sparkling water until smooth. Combine slaw ingredients and chill.
- Prepare Your Cooking Vessel: Coat fish in batter, fry in hot oil for 3–4 minutes until crispy, then drain on paper towels.
- Assemble the Dish: Warm tortillas, spread chipotle ranch, add slaw, fish, more sauce, and cilantro.
- Cook to Perfection: Ensure fish is golden and slaw crisp, adjusting heat as needed.
- Finishing Touches: Add lime zest and extra sauce before serving.
- Serve and Enjoy: Serve hot with lime wedges on the side.
Notes
- Don’t overcrowd the frying pan—cook in batches.
- Adjust chipotle quantity to control spice level.
- Warm tortillas for better flexibility and flavor.
- Make sauce and slaw ahead to save time.