Crispy Cornmeal Crusted Fish Tacos

Crispy Cornmeal Crusted Fish Tacos are a must-try for your next cozy gathering or easy weeknight dinner. With their crunchy coating and flavorful toppings, these tacos bring comfort and joy to your table. Perfectly fried fish paired with fresh ingredients makes every bite a delightful experience. Quick to prepare and irresistibly delicious, these tacos are sure to impress. Try them tonight and make mealtime special. Save this recipe for later!

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Ingredients

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust to taste for spice level)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil, for frying

For the Tacos:

8 small corn or flour tortillas

1 cup shredded cabbage (green or purple for color variation)

1/2 cup diced tomatoes

1/4 cup diced red onion

1 ripe avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

For the Creamy Sauce:

1/2 cup sour cream

1 tablespoon mayonnaise

1 tablespoon freshly squeezed lime juice

1 teaspoon lime zest

1 teaspoon hot sauce (optional, for additional heat)

Instructions

Prepare the Fish:

- Rinse the fish fillets under cold running water. Pat them dry thoroughly using paper towels. Cut the fillets into taco-sized pieces, approximately 2 to 3 inches long.

Make the Breading:

- In a shallow dish, combine cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, and a pinch of salt and pepper. In a separate shallow dish, whisk together the eggs and milk until well blended.

Coat the Fish:

- Dip each piece of fish into the egg mixture, ensuring it is fully coated, then allow any excess to drip off. Next, dredge the fish in the cornmeal mixture, pressing lightly to ensure an even coating. Repeat for all pieces of fish.

Fry the Fish:

- In a large skillet, pour in enough vegetable oil to reach about 1/2 inch deep. Heat the oil over medium-high heat until it reaches approximately 350°F. Carefully add the fish pieces in batches, being mindful not to overcrowd the skillet. Fry until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to transfer the fried fish to a paper towel-lined plate to drain excess oil.

Make the Creamy Sauce:

- In a small mixing bowl, combine sour cream, mayonnaise, lime juice, lime zest, and optional hot sauce. Stir until the ingredients are smooth and well incorporated, then set aside.

Warm the Tortillas:

- Place a dry skillet over medium heat and warm the corn or flour tortillas for about 30 seconds on each side, or until they are soft and pliable.

Assemble the Tacos:

- On each tortilla, lay down a few pieces of the crispy fish. Top with a generous handful of shredded cabbage, diced tomatoes, and red onion. Add slices of avocado and finish with a drizzle of the creamy sauce. Garnish with a sprinkle of fresh cilantro.

Serve:

- Serve the tacos immediately while they're hot, accompanied by lime wedges for squeezing over the top to brighten the flavors.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings