Fish Tacos With Pineapple Cole Slaw Recipe

Name: Fish Tacos With Pineapple Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 inches tilapia fillets by-four inch; 2 cups rice flour; 2 cups soda water; 1 egg; 1 teaspoon salt; 1 teaspoon baking powder; 1 tablespoon garlic powder; oil for frying; 8 corn tortillas for serving; 1 cup cabbage shredded; 1 cup red cabbage shredded; 1/2 cup red wine vinegar; 1/4 cup pineapple canned cubed, with juice; 1/4 cup sugar; 1 teaspoon salt; 1 tablespoon mustard; 1/2 cup ranch dressing; 3 tablespoons taco seasoning; 2 teaspoons sugar

Servings: persons

10 inches tilapia fillets by-four inch
2 cups rice flour
2 cups soda water
1 egg
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon garlic powder
oil for frying
8 corn tortillas for serving
1 cup cabbage shredded
1 cup red cabbage shredded
1/2 cup red wine vinegar
1/4 cup pineapple canned cubed, with juice
1/4 cup sugar
1 teaspoon salt
1 tablespoon mustard
1/2 cup ranch dressing
3 tablespoons taco seasoning
2 teaspoons sugar

1
Remove the tilapia from the refrigerator and bring to room temperature.
2
Mix the flour, soda water, egg, salt, baking powder, and garlic powder into a bowl until it has the consistency of pancake batter. Dip each piece of fish in the batter and then put aside so the batter sets.
3
Heat the oil to 350 degrees or medium high heat. Fry each piece of fish until golden brown and cooked, about 6 minutes. Remove to a paper towel and sprinkle with salt.
4
Mix all of the ingredients for the coleslaw in a large bowl and let sit in the refrigerator for several hours to let the flavors combine.
5
To make the sauce, mix the ranch and the taco seasoning right before serving the fish tacos.
6
Wrap the corn tortillas in a wet towel and microwave for 30 seconds to make them pliable. Use two tortillas to form the shell instead of one. Fill the taco with two pieces of fish then add a heaping pile of slaw and top with sauce.

506

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 10 inches tilapia fillets by-four inch, 2 cups rice flour, 2 cups soda water, 1 egg, and more.

Yes, Fish Tacos With Pineapple Cole Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos With Pineapple Cole Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions