Crunchy Fish Tacos
Ingredients
- 2 lb grouper (or other firm white fish)
- 1½ cups white cornmeal
- 1 Tbsp garlic salt
- 1 (32-oz) bottle vegetable oil
- 1 cup sour cream
- ½ cup mayonnaise
- 2 Tbsp lime juice
- 2 tsp Tajin seasoning
- 24 corn tortillas
- ½ head red cabbage, thinly sliced
- 3 avocados, thinly sliced
- ½ cup fresh cilantro leaves
- 1 (16-oz) container pico de gallo
Instructions
- Thinly slice fish. Whisk together cornmeal and garlic salt in a bowl. Dredge fish in cornmeal mixture, shaking off excess.
- Meanwhile, pour oil 4 inches deep in a large Dutch oven, and heat over medium-high heat until a deep-fry thermometer registers 360°F.
- Fry fish, in batches, in hot oil 3 to 4 minutes or until fish flakes with a fork. Drain fish on a wire rack set over paper towels.
- Meanwhile, stir together sour cream, mayonnaise, lime juice, and seasoning in a bowl. Heat tortillas according to package directions.
- Serve fish, cabbage, avocado, cilantro, and pico de gallo in warm tortillas. Drizzle with sour cream mixture before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
828
|
828
|
| Fat (g) | 46 | 46 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 31 | 31 |
| Carb (g) | 77 | 77 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 1384 | 1384 |
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