Easy Fish Tacos with Slaw

Ingredients

• 1 package coleslaw mix , 16 ounce
• 1 cup chopped fresh cilantro
• 0.75 cups Greek yogurt
• 2 chipotles peppers in adobo sauce , chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons adobo sauce from chipotle peppers
• 1 teaspoon salt

Instructions

1. 1

   Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.

2. 2

   Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.

3. 3

   Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.

4. 4

   Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

5. 5

   Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.

6. 6

   To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.