I’ve been using cornmeal to coat fish for shallow, light frying and/grilling more recently and find it gives the fish a nice crispy coating that is lighter than breadcrumbs. This fish taco recipe from http://www.fabulousfaresisters.com (thank you) uses the same technique and makes for a quick, tasty and easy weekday dinner. We use flathead fillets, skip the cheese and ranch sauce, but add Old El Paso jalapeños.
I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco. This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday!
Baja Fish Tacos
4 fresh cod or tilapia fillets
3/4 cup cornmeal
1 tablespoon paprika
1 tablespoon brown sugar
View original post 245 more words