Crispy Basa Fish Tacos with Creamy Coleslaw: A Delicious Mexican Delight

Crunchy Fish Tacos – Perfect Mexican Appetizer

Introduction

Dive into the vibrant flavors of Mexico with these delightful Crunchy Fish Tacos that make for an irresistible appetizer or a light meal. Crispy, golden-brown basa fish is nestled in soft tortillas and topped with a refreshing coleslaw of carrots, cabbage, and onions, finished with a sprinkle of cheese and dried herbs. Each bite is a perfect blend of crunch and creaminess, ideal for sharing at gatherings or enjoying on a cozy night in. Pair them with other Mexican favorites like Spinach and Cheese Enchiladas or a rich Tres Leches Cake for a complete culinary experience.

Ingredients

Ingredient	Quantity
Mini Tortillas	6
Carrot (Gajjar)	1 (grated)
Cabbage (Patta Gobi/ Muttaikose)	1/2 cup (shredded)
Onions	1 (sliced)
Sour Cream	1/4 cup
Black Pepper Powder	1/2 teaspoon
Salt	to taste
Sunflower Oil	for deep frying
Basa Fish	200 grams (washed and cut into cubes)
Salt	to taste
Black Pepper Powder	1 teaspoon
Whole Egg	1
Rice Flour	2 tablespoons
Corn Flour	2 tablespoons
All-Purpose Flour (Maida)	1/3 cup
Dry Mixed Herbs	1 tablespoon
Cheese (grated)	1/2 cup

Nutritional Information (per serving)

Nutrient	Amount
Calories	320
Total Fat	18 g
Saturated Fat	4 g
Cholesterol	40 mg
Sodium	550 mg
Total Carbohydrates	30 g
Dietary Fiber	2 g
Sugars	2 g
Protein	14 g

Preparation Time

Type	Time
Preparation	15 mins
Cooking	30 mins
Total	45 mins

Servings

Serves: 4

Instructions

Prepare the Crispy Fish:
- Begin by creating the batter for the fish. In a mixing bowl, combine salt, black pepper, the whole egg, all-purpose flour, rice flour, and corn flour. Whisk the ingredients together until the batter is smooth and well incorporated.
- Heat a generous amount of sunflower oil in a deep frying pan (kadai) over medium heat.
- Dip the washed and cubed basa fish into the prepared batter, ensuring each piece is thoroughly coated.
- Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pan. Deep fry the fish until golden brown and crispy, which should take about 4-5 minutes.
- Once cooked, use a slotted spoon to remove the fish from the oil and transfer them onto a plate lined with absorbent paper to drain any excess oil.
- Immediately sprinkle the fried fish with mixed dried herbs for added flavor and toss gently to combine. Set aside the crispy fish.
Make the Coleslaw:
- In a separate mixing bowl, combine the grated carrot, shredded cabbage, and sliced onions. Season the mixture with salt and black pepper to taste.
- Gradually fold in the sour cream, mixing until all the vegetables are well coated. Set this vibrant coleslaw aside.
Assemble the Tacos:
- You can either make your own corn tortillas by following the Homemade Corn Tortilla Recipe or opt for whole wheat tortillas as per the Homemade Whole Wheat Flour Tortillas Recipe.
- To enhance their flavor, lightly toast the tortillas on a hot skillet for about 30 seconds on each side until they are warm and slightly crisp.
- Once toasted, remove the tortillas from the skillet and spread a generous layer of coleslaw over each one.
- Top with the crispy fried fish, then sprinkle a good amount of grated cheese and additional herbs over the top for that extra touch.
- Repeat the assembly for the remaining tortillas.
Serve:
- Enjoy these Crunchy Fish Tacos warm, paired perfectly with your favorite Mexican dishes like Spinach and Cheese Enchiladas, and finish off with a delectable dessert like Tres Leches Cake for a complete meal experience.

Conclusion

These Crunchy Fish Tacos not only celebrate the authentic flavors of Mexican cuisine but also provide a fun and interactive dining experience. With their crispy texture, vibrant toppings, and satisfying flavor combinations, they are sure to become a favorite in your household, whether you’re hosting a fiesta or simply treating yourself to a delicious meal at home. Bon appétit!