Description
These crispy fish tacos feature tender white fish coated in a crunchy cornmeal batter, served in warm corn tortillas with fresh toppings like cabbage, avocado, and a zesty creamy sauce. Ideal for a quick dinner or a fun gathering!
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 them 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.
- Place the fish strips into the buttermilk, ensuring they are fully submerged. Let them soak for at least 15 minutes.
- In a large bowl, combine the flour, cornmeal, paprika, garlic powder, cumin, salt, black pepper, and cayenne pepper (if using). Mix well.
- Set up a dredging station with the bowl of seasoned flour on one side and the bowl of buttermilk on the other.
- Take each fish strip out of the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing gently. Shake off excess flour and 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 about 3-4 minutes on each side until golden brown and crispy. Use tongs to flip gently.
- Transfer cooked fish to a plate lined with paper towels to drain excess oil. Repeat until all fish is cooked.
- In a small bowl, mix sour cream (or Greek yogurt) with lime juice and hot sauce (if using) for the creamy sauce.
- Slice the avocado and chop the fresh cilantro. Prepare any additional toppings as desired.
- To warm the corn tortillas, heat them in a dry skillet for about 30 seconds on each side or wrap in a damp paper towel and microwave for 30 seconds.
- Assemble the tacos by placing a warm tortilla on a plate, adding a few pieces of crispy fish strips on top, followed by shredded cabbage, avocado slices, cilantro, and a drizzle of the creamy sauce. Serve with lime wedges on the side.
Notes
- Feel free to customize your toppings with additional ingredients like diced tomatoes, sliced jalapeños, or your favorite salsa.
- For a healthier option, you can bake the fish instead of frying it. Just coat the fish as directed and bake at 400°F (200°C) for about 15-20 minutes or until cooked through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes