Must-Try Cornmeal Crusted Fish Tacos
By: Leah Rodrigues
Published: September 20, 2011

I don't know about other parts of the States, but California is still pretty hot.  We are still eating outside and enjoying the last few weeks of warm weather.  I made these tacos the other night for dinner and it was a delicious change from my usual chicken or carne asada tacos.  Pieces of white fish are fried in a corn meal crust and topped with spicy jalapeno cream and crunchy slaw.  Serve with black beans and Mexican rice.
Cornmeal Crusted Fish Tacos with Jalapeno-Lime Cream and Spicy Black Beans
Ingredients:



1 1/2 pounds tilapia (catfish and swai work too)
1/2 cup cornmeal
5 Tb. olive oil
16 tortillas (white corn tortillas are traditional)
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
3/4 cup chopped cilantro
2 limes cut into wedges
Bottled hot sauce
2 cans black beans, drained
1/2 cup chopped green onions
1/2 teaspoon cumin
Pinch of cayenne pepper
Monterey Jack cheese, shredded
2/3 cup light mayo
2 Tb. lime juice
1 chopped jalapeño (pickled if sensitive to heat)
 
Directions:
 





Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge. I use a pickled jalapeno when I’m serving this to children because it provides great flavor, but isn’t as hot as a fresh jalapeno.


   
Chop all veggies and set aside.


   
Add 1 Tb. of oil to a small pan over medium-high heat. Add the green onions and allow them to sauté for 1-2 minutes. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and ½ tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.


   
Heat a large skillet to high heat. Cut the fish into 1 X 3 inch strips. Drizzle oil on the fish, then salt and pepper both sides.


   
Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.


   
Add 2 Tb. of oil to pan. When it’s hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.


   
Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they won’t break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce. Serve with lime wedges and hot sauce—black beans on the side. Serves 4.

Comments:
Laura @ A Healt...
September 20, 2011

I love love love me some fish tacos. The best!
Laura @ A Healthy Jalapeño