Fish Tacos with Coleslaw and Pickled Red Onions

The Redheadedhippie.com

2 lbs of your favorite white fish (I've used Swai and Whiting)

1 package of corn tortillas

Quick Pickled Red Onions (recipe to follow)

Spicy Coleslaw (recipe to follow)

FOR FRIED FISH:

2 C flour

4 T cornstarch

2 teaspoons baking powder

1 teaspoon seasoned salt

2 eggs

1 bottle of beer, like Corona

Seasoned salt (like Lawry's), to taste
1 T smoked paprika (it's yummy!)
1 T garlic powder
2 teaspoons black pepper
Peanut oil for frying

FOR BLACKENED FISH:

1 teaspoon paprika

1 teaspoon mustard powder

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon red chile flake

1 stick of butter

For the fried fish, combine all ingredients except the oil and the fish in a bowl.  Cut the fish into smaller strips, kind of like chicken fingers.  Heat the peanut oil up in a cast iron skillet over medium high heat.  Dip half of the fish in the batter and fry until golden brown and crispy.  Keep the fish warm in a 200 degree oven until all fish is cooked.

For the blackened, mix all the spices and seasonings in a bowl.  Melt the butter in a skillet over medium heat.  Turn on your fan!  Dredge the other half of the fish in the blackening spice and cook in the butter about 3 minutes on each side or until the fish is opaque (if you can see it under the blackening spice) and firm to the touch.  Keep warm in a 200 degree oven until they're all done.

To serve these tacos, wrap tortillas in a damp towel and microwave about a minute.  Fill with the fish of your choice, coleslaw, and pickled onions.  
QUICK PICKLED RED ONIONS
1 red onion, sliced
2 C red wine vinegar
2 T sugar
1 T mustard seed
1 teaspoon red chili flake (optional)

Put the onions in a bowl.  Bring all ingredients except onions to a boil.  Pour over the onions and refrigerate at least 30 minutes before using.  Great for tacos, sandwiches, salads, you name it.

SPICY COLESLAW
1 14-ounce bag of shredded coleslaw mix (not the one with the dressing included)
1 C mayonnaise
1/4 to 1/2 C vinegar (depends how sour you like it)
2 1/2 to 3 T sugar (depends how sweet you like it)
1 to 3 teaspoons red chile flake (depends how hot you like it)

Mix the mayo, vinegar, sugar and chile flake with a whisk.  Mix the slaw mix into the dressing mix.  Let sit in the refrigerator at least an hour before serving.