Katie's Fish Tacos
1 c mayo
1 c plain yogurt or sour cream(they both work, although Katie prefers the sour cream.)
1 Jalapeño, chopped fine
½ c cilantro, chopped fine
½ tsp cayenne pepper (more or less depending on preferences)
3-4 fresh limes
½ tsp cumin
1 tsp oregano or Italian seasoning.
4 Tbsp store bought chipotle salad dressing (any kind will do. Katie recently tried a mango chipotle and it was delicious.
Salt & Pepper to taste
6-8 pieces white fish perch, tilapia, etc (firm and boneless)
½ c flour
½ c cornmeal(You can use a crispy southern pre made fish fry instead of the flour & cornmeal)
1 c vegetable oil (approx.
Corn Tortillas (we tried 3 different ones, 2 from Deer Creek-Cornflower & Chipolte & flour)
Blend mayo, sour cream, chipotle dressing, cayenne, cumin, & oregano together. Add jalapeno, cilantro, & juice from 1 lime. Mixture should be smooth & creamy. Refrigerate
Lightly season fish w/salt & pepper. Slice fish in half lengthwise. Place flour & cornmeal in a large zip lock bag shake to mix. Put fish in bag a few at a time to make sure they are all covered w/the mixture.
Heat oil is a heavy skillet or frying pan until a tiny drop of flour tossed in grease sizzles.
Fry until golden brown, do not over crowd the pan. Fish fries quickly, keep an eye on it & flip as needed. Drain cooking fish on paper towel.
In a separate pan warm tortillas. Katie uses a dab of butter in a hot skillet, you want crispy but not too crispy to be able to fold.
Although, you can make each taco & serve, Katie prefers to put sliced lime wedges, shredded cabbage in a bowl, fish, tortillas, & refrigerated sauce & let everyone make their own.
Corn tortilla, 1 or 2 pieces of fish (depends on the size of the fish), shred cabbage, drizzle white sauce & squeeze of lime slices.