Katie's Fish Tacos
Total Steps
9
Ingredients
18
Tools Needed
1
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LoveShareCookIngredients
- 1 cup mayonnaise
- 1 cup plain yogurt or sour cream
- 1 jalapeño, chopped fine
- 1/2 cup cilantro, chopped fine
- 1/2 teaspoon cayenne pepper(optional)
- 3-4 fresh limes
- 1/2 teaspoon cumin
- 1 teaspoon oregano or Italian seasoning
- 4 tablespoons store-bought chipotle salad dressing
- salt and pepper(optional)
- 6-8 pieces white fish (perch, tilapia, etc), firm and boneless
- 1/2 cup flour
- 1/2 cup cornmeal
- crispy southern pre-made fish fry(optional)
- 1 cup vegetable oil
- corn tortillas
- shredded cabbage
- butter
Instructions
Step 1
Sauce:
Step 2
Blend mayo, sour cream, chipotle dressing, cayenne, cumin, & oregano together. Add jalapeno, cilantro, & juice from 1 lime. Mixture should be smooth & creamy. Refrigerate
Step 3
Fish:
Step 4
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.
Step 5
Heat oil is a heavy skillet or frying pan until a tiny drop of flour tossed in grease sizzles.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Corn tortilla, 1 or 2 pieces of fish (depends on the size of the fish), shred cabbage, drizzle white sauce & squeeze of lime slices.