Crispy Tilapia Fish Tacos with Slaw

Prepare the Tartar Sauce: In a bowl, combine mayonnaise, diced onion, finely chopped pickles, and lemon juice. Mix well until fully combined. Cover and refrigerate until ready to use. (Prep time: 5 minutes)

Prepare the Slaw: In a large bowl, combine chopped cabbage, shredded carrots, green onions, and cilantro. In a separate small bowl, whisk together minced garlic, minced ginger, rice vinegar, soy sauce, honey, and sesame oil. Pour the dressing over the slaw mixture and toss gently to coat evenly. Refrigerate until needed. (Prep time: 10 minutes)

Heat the Oil: In a deep pot or fryer, heat approximately 1 1/2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature. (Prep time: 5 minutes)

Prepare the Batter: While the oil is heating, prepare the batter. In a bowl, whisk together all-purpose flour and baking powder. Gradually add diet ginger ale while mixing until a smooth batter forms. The batter should be thin enough to coat the fish lightly, allowing excess to drip off. (Prep time: 5 minutes)

Coat the Tilapia: Pat the tilapia chunks dry with paper towels. Dredge each piece of tilapia in the prepared batter, ensuring it is thoroughly coated. (Prep time: 5 minutes)

Fry the Tilapia: Carefully test the oil by dropping a small amount of batter into it. If the batter sizzles and floats to the top, the oil is ready. Working in batches to avoid overcrowding, gently lower the battered tilapia into the hot oil. Fry for 2 to 4 minutes, or until golden brown and crispy. Transfer the fried tilapia to a plate lined with paper towels to drain excess oil. Sprinkle immediately with salt and freshly ground black pepper. Repeat with the remaining tilapia. (Cook time: 15-20 minutes)

Assemble the Tacos: Warm the corn tortillas according to package directions. Place a generous amount of slaw onto each tortilla. Top with crispy fried tilapia and a dollop of tartar sauce. Serve immediately and enjoy!