Spicy Candied Jalapeño Fish Tacos
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4
Ingredients:
For the Fish:
1 pound (450g) white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Vegetable oil for frying
For the Candied Jalapeño Slaw:
1/2 cup candied jalapeños, diced
2 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup mayonnaise
2 tablespoons lime juice
Salt and pepper to taste
For Assembly:
8 small flour or corn tortillas
Sliced avocado
Fresh cilantro leaves
Lime wedges
Additional candied jalapeños for garnish (optional)
Instructions:
1. Prepare the Candied Jalapeño Slaw:
In a mixing bowl, combine the diced candied jalapeños, coleslaw mix, mayonnaise, lime juice, salt, and pepper.
Toss until well combined. Refrigerate while you prepare the rest of the ingredients.
2. Cook the Fish:
In a shallow bowl, mix together the flour, ground cumin, smoked paprika, salt, and pepper.
Cut the fish fillets into smaller, taco-sized pieces.
Heat vegetable oil in a frying pan over medium-high heat.
Dredge each piece of fish in the flour mixture, ensuring they are evenly coated.
Fry the fish pieces in the hot oil for 3-4 minutes on each side or until they are golden brown and cooked through.
Remove the cooked fish from the pan and place them on paper towels to drain any excess oil.
3. Assemble the Fish Tacos:
Warm the tortillas according to the package instructions.
Place a generous spoonful of the candied jalapeño slaw on each tortilla.
Top with a piece of crispy fish.
Add slices of avocado and fresh cilantro leaves.
Squeeze fresh lime juice over the top for extra flavor.
Garnish with additional candied jalapeños if you like it extra spicy.
4. Serve and Enjoy:
Serve your Spicy Candied Jalapeño Fish Tacos immediately.
They pair perfectly with an extra side of candied jalapeños for those who want an extra kick of heat.
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