Crispy Fish Tacos
Fried white fish fillets in corn tortillas with cabbage slaw and lime crema. Crispy exterior, flaky interior, assembled warm and served with salsa and fresh toppings.
Ingredients
Method
Pat the fish fillets dry with paper towels and cut into pieces sized for 2 tacos each (roughly 3 oz each). Season both sides lightly with salt and black pepper.
Mix cornmeal, flour, and taco seasoning in a shallow dish. Toss each fish piece in the mixture until evenly coated; shake off excess.
Shred red cabbage, chop cilantro, and juice the limes. Whisk sour cream with 1 tbsp lime juice and a pinch of salt to make crema.
Heat oil in a large skillet over medium-high heat until a pinch of breading sizzles on contact (about 350°F / 175°C).
Fry fish in batches 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Warm tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.
Place one piece of fried fish on each warm tortilla. Top with shredded cabbage, cilantro, a drizzle of crema, and salsa. Garnish with jalapeño slices if using.
Serve immediately with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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