A crispy fried fish taco recipe featuring cornmeal breading and a spicy slaw. Served in corn tortillas.
- 1/2 cup light ranch dressing
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 4 cups coleslaw mix or broccoli slaw
- 10 6-inch corn tortillas
- 3 tablespoons canola or vegetable oil
- 2 tablespoons cornmeal
- 1 pound firm white fish (tilapia, swai, domestic mahi-mahi or halibut), cut in 1” pieces or in 10 strips
- 1 tomato, chopped
- Stir together the ranch dressing, lime juice, chili powder, pepper and jalapeño (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
- Warm the corn tortillas according to package directions.
- Heat the oil in a small nonstick skillet over medium heat until hot but not smoking. Spread the cornmeal on a plate while the oil heats. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1-s2 minutes per side. Remove and drain on paper towels.
- Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato.
Recipe courtesy of Spend Smart Eat Smart, Iowa State University Extension and Outreach.
Serving size: 2 tacos
|Total Fat 16g|
|Saturated Fat 2g|
|Trans Fat 0g|
|Total Carbs 38g|
|Dietary Fiber 5g|
|14%||Vitamin D 2.8mcg|
*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.