CRISPY TILAPIA FISH TACOS WITH SLAW

Crispy Tilapia Fish Tacos with Slaw image

Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.

Provided by Jesse San Juan

Categories Mexican Fish Tacos

Time 50m

Yield 4

Number Of Ingredients 21

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Ingredients

1 cup mayonnaise
1 tablespoon diced onion
1 tablespoon finely chopped pickles
1 teaspoon lemon juice
2 cups chopped cabbage
½ cup shredded carrots
¼ cup chopped green onions
¼ cup chopped cilantro
1 clove garlic, minced
1 ½ teaspoons minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 quart vegetable oil for frying, or as needed
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup diet ginger ale
1 pound tilapia (bream), raw
salt and freshly ground black pepper to taste
8 (6 inch) corn tortillas, warmed

Steps:

Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
Heat 1 1/2 inches oil in a deep pot over medium heat.
While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g