Do you think anyone could pass up crispy well seasoned fish nuggets on a crispy tortilla with a compound sour cream and pico de gallo?!?! Um, certainly not me. These are a great addition to any party menu – one bite and you’re spell bound. And yes, I did say spell bound – lol.
Fish Tacos
- Any white fish (I used tilapia) cut into strips
- 1 tablespoon of each (ground cumin, coriander, black pepper, salt, and garlic powder)
- 1 cup of corn meal
- oil for frying
- corn tortillas
- a good Latino inspired cheese (I used Chihuahua cheese)
- tons of pico de gallo (combine chopped tomatoes, cilantro, onion, garlic, chiles, lime zest, lime juice, a touch of sugar, salt, and balsamic vinegar)
- chipotle sour cream (combine sour cream and minced chipotle peppers)
Marinate the fish in the spices. Coat with the corn meal and fry at 375 degrees (medium high heat) until golden brown. Toast corn tortillas in the oven until crispy. Top tortilla with fish, cheese, pico de gallo, chipotle sour cream, and a sqeeze of lime.
OMG, that looks too good! These fish tacos are awesome! A wonderful dish!
Cheers,
Rosa
Oh my! These are absolutely beautiful. They have my mouth watering. I can’t wait to give them a try!
So yummy Darius,
I’ll have an extra big plate, please!
One of the many things I miss about living in california, the vast array of fish tacos!
You did these perfectly!
I am a big fan of the fish taco. These look great. Thanks Darius!