Crispy Fish Tacos with Cilantro Slaw and Sriracha Mayo

Reasons why I love Taco Tuesdays:

1. You get to eat tacos (duh)

2. It's an excuse to have a weekday fiesta complete with beer or margs (yes, please)

3. There are many many types of tacos one can make on Taco Tuesday. What types you ask? Fish tacos, like this recipe below, for one!

Luckily, I was feeling rather adventurous this past Taco Tuesday and was determined to make my very own crispy fish tacos with all the fixins'. Cole knew very well that I had fish tacos on the menu and yet he was even shocked to find me in the kitchen frying up a storm all for the sake of Taco Tuesday (he also wasn't too pleased with the huge mess I made. Typical).

But as soon as he took that first bite, no joke, he declared fish tacos his new favorite food. It was kind of a big deal. It took a little extra work (and a lot more mess), but these tacos were sure worth it. Crispy, salty, zesty and crunchy - it was everything I could ever hope for in a crispy fish taco!

Fish Tacos with Cilantro Slaw and Sriracha Mayo

 Cilantro Slaw

• 1 bag of green cabbage, carrot and red cabbage mix

• 1/2 cup of cilantro, chopped

• 1/4 cup mayo

• 2 tablespoons white balsamic vinegar, or apple cider vinegar

• 1 tablespoon Sriracha

• Salt and pepper

Sriracha Mayo

• 1/4 cup of sour cream

• 2 tablespoons Kewpie Japanese Mayo

• 2 teaspoons Sriracha

Fish Tacos

• 2 tilapia filets, or any firm white fish

• 1 cup flour

• 1/3 cup cornmeal

• ¼ cup cornstarch

• 1 teaspoon chili powder

• 1 teaspoon baking powder

• Salt and pepper

• 1 cup pale ale, such as Red Hook Audible Ale

• 1 egg, beaten

• vegetable oil for frying

• Lime wedges for serving

• Flour tortillas for serving

• Cilantro leaves for serving

To make slaw, combine all ingredients and let sit in fridge for at least an hour before serving. To make Sriracha mayo, combine ingredients and let sit in fridge until ready to assemble tacos.Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put ½ cup flour, salt and pepper in a shallow bowl and set aside. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot and let cool. Drizzle fresh lime juice over fish pieces.Arrange your tacos with a few pieces of fish, slaw, mayo and cilantro leaves. Enjoy!