Crispy Cornmeal Crusted Fish Tacos

Dive into summer with these Crispy Cornmeal Crusted Fish Tacos, a perfect dish for cookouts and BBQs! Bursting with flavor and texture, these tacos feature a crunchy, golden crust enveloping flaky fish, topped with fresh veggies and creamy sauce. Quick to prepare and utterly satisfying, theyre ideal for easy weeknight dinners or festive gatherings. Treat your loved ones to a vibrant meal theyll crave. Try it tonight and savor every bite!

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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)

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)

1/2 cup diced tomatoes

1/4 cup diced red onion

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

For the Creamy Sauce:

1/2 cup sour cream

1 tablespoon mayonnaise

1 tablespoon lime juice

1 teaspoon lime zest

1 teaspoon hot sauce (optional)

Instructions

Prepare the Fish:

- Rinse the fish fillets under cold water and pat dry with paper towels. Cut them into taco-sized pieces (about 2-3 inches long).

Make the Breading:

- In a shallow bowl, mix together cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, and salt and pepper.

- In another shallow bowl, whisk together eggs and milk.

Coat the Fish:

- Dip each piece of fish into the egg mixture, allowing any excess to drip off. Then coat it thoroughly in the cornmeal mixture. Repeat until all the fish pieces are coated.

Fry the Fish:

- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (around 350°F), add the fish in batches; do not overcrowd the skillet. Fry until golden and crispy, about 3-4 minutes on each side. Remove and place on a paper towel-lined plate to drain excess oil.

Make the Creamy Sauce:

- In a small bowl, combine sour cream, mayonnaise, lime juice, lime zest, and hot sauce (if using). Mix well and set aside.

Warm the Tortillas:

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

Assemble the Tacos:

- Place a few pieces of crispy fish on each tortilla. Top with shredded cabbage, diced tomatoes, red onion, slices of avocado, and a drizzle of creamy sauce. Garnish with fresh cilantro.

Serve:

- Serve immediately with lime wedges on the side for squeezing over the tacos.

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