Description
Crispy fish tacos featuring seasoned white fish, fresh toppings, and a creamy sauce make for a delightful twist on taco night. Perfect for sharing with family and friends!
Ingredients
Scale
- 1 pound white fish fillets (such as cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup buttermilk
- Vegetable oil (for frying)
- 8 small corn tortillas
- 1 cup shredded cabbage (green or purple)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels. Cut the fish into strips, about 1 inch wide.
- In a shallow bowl, pour the buttermilk. If you dont have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Submerge the fish strips in the buttermilk and marinate for at least 15 minutes.
- In a separate shallow dish, combine flour, cornmeal, paprika, garlic powder, cumin, salt, black pepper, and cayenne pepper. Mix well.
- Remove each fish strip from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing lightly to coat. Set aside.
- In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high until shimmering.
- Carefully add the coated fish strips in batches, frying for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C).
- Transfer cooked fish to a paper towel-lined plate to drain excess oil. Repeat with remaining fish.
- In a small bowl, mix sour cream (or Greek yogurt) with lime juice and hot sauce (if using).
- Slice the avocado and chop the cilantro. Squeeze lime juice over the avocado to prevent browning.
- If desired, warm the tortillas in a dry skillet for 30 seconds on each side or wrap in foil and heat in a preheated oven at 350°F (175°C) for 10 minutes.
- Place a warm tortilla on a plate. Add crispy fish strips, a handful of shredded cabbage, slices of avocado, and a sprinkle of cilantro. Serve with lime wedges and the creamy sauce on the side.
Notes
- For extra flavor, consider adding diced tomatoes or pickled onions as additional toppings.
- Adjust the level of heat by modifying the amount of cayenne pepper or hot sauce used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes