12 ounces of white fish (tilapia, cod, etc.), cut into 2-inch chunks
2 tsp ground cumin
2 tsp garlic powder
2 tsp paprika
1/2 tsp salt
1/8 tsp cayenne pepper
2 TBSP cornstarch
2 TBSP peanut oil plus extra
6 flour tortillas, warmed
1 lime, cut into wedges
optional toppings: pico de gallo, fresh cilantro, sour cream
DIRECTIONS
ANCHO LIME SLAW:
Stir together the lime juice, honey, chili powder, salt, pepper, olive oil, and mustard in a large bowl until well combined.
Stir in the cabbage and carrot then cover the bowl and refrigerate while you make the fish tacos.
FISH TACOS:
In a small bowl mix together the cumin, garlic, paprika, salt, cayenne, and cornstarch.
Place the fish chunks into a large bowl then sprinkle the spice mix onto the fish and gently toss to coat.
Heat the oil in a 12-inch skillet over high heat.
Once the oil starts to smoke arrange the half the fish in the pan. Spacing evenly apart. Cook for about 2-3 minutes on each side or until crispy and browned.
Remove from pan and repeat the process with the remaining fish, adding more oil if needed.
Serve the fish in the warmed tortillas topped with the ancho lime slaw and the lime wedges on the side.
13 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment