FISH TACOS

Recipe Rating:	4 Ratings5
Categories:	Fish, Mexican
Serves:	4
Prep Time:	1 Hr
Cook Time:	30 Min

Ingredients

	~~~~~~~~~~~~~~~~
	taco cream sauce:
3	tablespoons mayonaise
3	tablespoons sour cream
1	tablespoon lime juice
1	teaspoon lime zest
1/4	green onions sliced fine
2	tablespoons minced fresh cilantro
1/4	teaspoon dill
1/4	teaspoon salt
1	teaspoon minced garlic
	~~~~~~~~~~~~~~~~~~
	fish tacos:
4	large filets of sole, catfish or white fish
1 1/4	cup white corn meal (not yellow)
1	teaspoon paprika
1/2	teaspoon red pepper flakes
1	teaspoon cumin
1	teaspoon coriander
1/4	teaspoon garlic powder
1	teaspoon garlic salt
1/4	cup corn oil for frying fish
4	flour tortillas
4	corn tortillas
	~~~~~~~~~~~~~~~~~~
	garnish:
3	cups fine sliced cabbage or grated
4	large radishes, sliced and cut into strips
3	tablespoons fine chopped parsley
2	tablespoons fine chopped cilantro
	sour cream and avocado salsa

Pinched by RedHead1, and 156 more.

Bonnie D.

Cooked to Perfection

St. George, UT (pop. 72,897)

Utahn

Member Since Jul 2010

Bonnie's Notes:

When we had our first fish tacos years ago, I knew I had to learn how to make them. I worked on the recipe until it was a close second to the version we got in Mexico. We love the fried fish, and the lime cream sauce, and the crunch of the crisp vegetables. Served on hot corn and flour tortillas with guacamole salsa and sour cream. This is just about as good as it gets! Enjoy!

The photo is my own, and so is this humble recipe.

Directions

Cook's Tip: It makes it much easier if you make the sauce and prepare the cabbage mixture and refrigerate them until you are ready to make the fish tacos.

MAKE THE TACO SAUCE:
Combine the following ingredients in a small bowl and mix well: mayonaise, sour cream, lime juice, lime zest, green onions, cilantro, dill, salt and garlic. Refrigerate to chill until serving.

MAKE THE GARNISH:
In a medium bowl combine the following and mix well: 3 cups cabbage, radishes, parsley and cilantro. Toss, cover and refrigerate.

PREPARE THE FISH:
Preheat the skillet on medium high, add the corn oil. In a pie plate, place the white corn meal, paprika, red pepper flakes, cumin, coriander, garlic powder and garlic salt, mix well. Take the fish filets, cut them into 2 inch pieces, and dredge them in the corn meal mixture. Fry them in the corn oil in an electric skillet or non stick pan until golden brown on both sides. Remove fish and keep warm.

MAKE THE TORTILLAS:
Take one flour tortilla and one corn tortilla and heat them until they start to toast on each side. I put mine directly on my gas burner on high, watch them so they don't burn, flipping them with tongs. When edges are blackened and the tortilla is hot, fold them in half and keep warm. Now, it is time to assemble the taco.

MAKING THE TACO:
You can serve the fish tacos open faced, like my photo, or serve them folded in half. Put the fish in the taco "shell" first. Add the cabbage mixture, a tablespoon of taco cream sauce, and a dollop of sour cream and avocado salsa. Enjoy!

Comments

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Teresa Jacobson foundmyzen

Feb 18, 2011

I admit I am not a big fan of fish but these sound YUMMY!

Donna Brown gabbiegirl

Feb 18, 2011

They look delicious.

Lauren Mitchell laurenboyd2113

Feb 19, 2011

I need these right now! I'm addicted to fish tacos! One question, why can't I use yellow corn meal?

Bonnie D. Utahn

Feb 19, 2011

Me, too, Lauren. Yellow corn meal is too coarse and it makes a drier coating on the fish. I always fry my fish in white corn meal. Fish is delicious fried this way. Here you can view a pic of my regular fried fish: FRIED FISH (Bonnie's for sole, catfish or talapia) Enjoy!

Nancy R Robeyone

Feb 19, 2011

Bonnie, I just LOVE fish tacos. This looks fabulous!

Nelda Carnley BamaNama

Feb 19, 2011

The first time I cooked fish tacos my husband wasn't so sure he would like them, this coming from a man who will eat anything, but he loved them. I put a hot Asian slaw on ours with a homemade tarter sauce. These sound delicious, I will be cooking them.

Melissa Snow riley123

Feb 19, 2011

This reminds me of the fish burrito they serve at Taco Del Mar. I love the white sauce they serve with it! Thanks for sharing the recipe Bonnie!

Bonnie D. Utahn

Feb 19, 2011

Thanks, Ladies! You will LOVE the cream sauce and the crunchy fish. The flavors all blend nicely. Make a lot because you will want more! Let me know how you like it. Thanks! :D

Nelda, you can do that with this. I suggest you use the cream sauce as written instead of the tartar sauce,(cream sauce is fabulous with this fish) and spice up the slaw as you say you like it, and I think you will have a winning combination. Enjoy!

Nancy R Robeyone

Feb 19, 2011

Oh gross Bonnie, I did the Lumpy pan pizza yesterday and it was gummy. In the oven again! gag! I am going to have hubby get the ingredients for your Fish Tacos! Yum!

Bonnie D. Utahn

Feb 19, 2011

It is fine if you cook it longer. I tented it so it wouldn't over brown and then cooked it longer, and it was done all the way through and good. I am trying a new experiment today using a different cooking method for that lumpy pan pizza. I will report back with the results.

Nancy R Robeyone