Crispy Fish Tacos with Spicy Slaw and Homemade Tortillas

We always keep frozen filets of tilapia in the freezer. They defrost quickly and are extremely easy to prepare. My favorite way is to pan fry them with a little flour and spice, then serve them with a sauce or inside a delicious corn tortilla. Last night I decided to make it all, including the tortillas, from scratch. The tortillas are a lot thicker than the ones you would buy in the store. But they give the dish a hearty, homemade taste. Store bought tortillas work great in this recipe as well, I suggest corn tortillas over flour, but go with your preference. I whipped up a quick slaw to go with the fish in the taco to give it some green and extra flavor kick. This dish is really versatile and can be made in a variety of ways with a fusion of flavors.

Crispy Fried Fish
2 pieces of tilapia, fresh or thawed
Mixture of flour and cornmeal to coat fish (not sure on the exact measurements, go with what looks best and will coat the fish)
Cayenne, to taste
Salt and pepper, to taste
Canola oil, for pan

1) Sprinkle the tilapia with salt, pepper, and cayenne

2) Mix together flour, cornmeal, salt, pepper, and cayenne then add the fish to coat

3) In frying pan heat oil, when hot add the fish and fry until crispy on one side then repeat on the other

4) Place on paper towels to dry
5) Cut fish into pieces if desired and place inside tortillas, top with slaw and more salsa and lime juice and enjoy!

Spicy Slaw
1 cup shredded cabbage, or more (depends on how many people)
1/2 red onion, finely sliced
2 tsp mayonaise
A few shakes of Tapatio hot sauce, to taste
Juice of 1/2 a lime
Salt and pepper to taste

1) Shred cabbage and mix with sliced onion
2) Mix together the remaining ingredients and toss with cabbage and onions

3) Place on top of fish tacos or serve on the side