Crispy Fish Tacos with Cabbage Slaw

Ingredients

• 1 1/4 lb cod or other firm white fish
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp neutral oil, plus more if needed
• 3 cups green cabbage, finely shredded
• 1/4 cup cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1-2 tsp chipotle pepper in adobo, minced
• 8 small corn tortillas
• lime wedges, for serving
• avocado, sliced, optional

Instructions

1. Cut the fish into strips approximately 1 inch wide. Pat thoroughly dry.
2. Combine flour with chili powder, cumin, garlic powder, salt, and pepper in a shallow bowl. Beat the eggs in a second bowl. Place panko in a third bowl.
3. Coat each piece of fish first in seasoned flour. Shake off excess flour. Dip into egg. Coat thoroughly with panko.
4. Heat neutral oil in a large skillet over medium-high heat. Cook fish in batches without crowding the skillet, approximately 2-3 minutes per side until golden and crisp.
5. Fish should be opaque, flake easily, and reach 145F. Transfer to a wire rack or paper-towel-lined plate.
6. Toss cabbage and cilantro with lime juice, olive oil, and salt.
7. Mix sour cream, mayonnaise, lime juice, and chipotle until smooth.
8. Warm tortillas in a dry skillet until pliable. Place crispy fish into each tortilla. Add cabbage slaw. Drizzle with chipotle sauce. Add avocado if desired. Serve immediately with lime wedges.

Chef's Notes

DRY THE FISH: Surface moisture prevents the breading from adhering properly. DON'T CROWD THE PAN: Crowding lowers the oil temperature and makes the coating less crisp. KEEP SLAW FRESH: Dress the cabbage shortly before serving so it retains its crunch.

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