Whenever I see the words crunchy and spicy together in a menu, it’s pretty much a guarantee that I will order it for my meal.
I’m a huge fan of that combination – for me, the crispier the texture and the higher the heat, the better. But I do have my limits with spice. I no longer seek out ghost chilis, or restaurant dishes that make me cry from too much fiery flavor.  Nowadays I prefer my meals to have more balanced flavors – crunch and spice balanced by creamy and tart.
Matt and I are trying to limit our restaurant visits lately so I made a dish at home instead that has all these characteristics. Ladies and gents, I present to you these Crunchy Fish Tacos with Spicy Purple Slaw.

Crunch and spice balanced by creamy and tart. The crunch is provided by crispy pollock tenders and vibrant purple cabbage. The spice is from a quick and easy coleslaw (it gets its kick from a combination of garlic, red onion, jalapenos, and Mexican hot sauce). Creaminess from mayo and diced avocados. Tartness from red wine vinegar and a squeeze of fresh lime juice. It doesn’t hurt that this entire dish is super easy to make (I just threw some frozen fish tenders in the oven) and that it’s pretty (look at all the purple and green). It’s giving me more life.

The fish tenders are courtesy of Gorton’s Seafood. I used their extra crunchy tenders. I come from a country with over 7,000 islands, so I’m a bit of a snob when it comes to seafood. I...