Jalapeño Crispy Fish Tacos

One bite of these Jalapeño Crispy Fish Tacos and your taste buds will stand up and shriek. With just the right amount of crunch and nice kick at the end. Don't let the length of the ingredients list scare you. These tacos are relatively easy to make plus, to get good tacos, ya gotta put in some effort. But seriously, these tacos look awesome and are absolutely delicious!

Jalapeño Taco Slaw

• 4 cups green cabbage shredded
• 1/2 cup diced red onions
• 2 medium tomatoes diced
• 1/4 cup cilantro
• 2 jalepeños diced
• 1/2 lime squeezed

Spicy Crispy Fish

• Fresh fish (I used both cod and tilapia)
• 1 cup flour
• 1 teaspoon baking soda
• 2 teaspoon crushed red peppers
• 1 teaspoon chili lime seasoning (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon corn starch (mix with 1 teaspoon water)
• 1 cup milk

Combine the dry ingredients in a large mixing bowl. Make the cornstarch slurry by combing the it with one teaspoon of water. Poor in the wet ingredients (slurry and milk) and mix well. Leave the batter in the fridge until ready to fry. The longer you leave the batter in the fridge, the longer the chili powder and flakes have to sit and soak. Therefore, the longer it sits, the spicier the fish will be...I left my batter in the fridge overnight but a couple hours will do fine.

The key to good fish tacos is a good slaw. This slaw provides just the right taste and texture that helps balance the flavor of the fish. Chop your vegetables and throw 'em in a large bowl with some lime juice. I also seasoned my slaw with some chili powder to give it an extra kick.

Set up another bowl with flour in addition to the bowl of batter. Cut the your fish into strips small enough to fit in your tortillas. Pat them dry, coat them in the flour, then let them sit in the batter. Make sure that the batter is sticking firm to the flour coat of the fish, you don't want the coating to fall off of the fish during the frying process.

Heat one and a half inches of oil in a deep frying pan on medium-high. Fry on each side for about 1 minute or until the fish is a nice, dark, brownish color. Remove from oil and lay on a paper towel to help drain the oil.

Now comes the final step: serving the tacos! Place a layer of slaw in the bottom of your tortilla, I decided to use flour tortillas. Place the fish on the bed of slaw and top with a dollop of sour cream and guacamole. Sprinkle with some red pepper flakes if you want a little of an extra kick. Now you're ready to eat!

If you liked this 'ible, please consider giving it a vote in the Spicy Challenge! Much appreciated! Til next time,

SparkyGiraffe