Dive into a culinary fiesta with our irresistible Cornmeal Crusted Fish Tacos with Lime Crema! This vibrant Mexican dish is not only a feast for the eyes but also a burst of flavor that will have your taste buds dancing. With a crispy cornmeal coating enveloping tender fish, all wrapped in warm tortillas and drizzled with zesty lime crema, these tacos are perfect for a weeknight dinner or a weekend gathering. Ready in just 30 minutes, this recipe is your ticket to a deliciously satisfying meal that’s sure to impress family and friends. Don’t miss out on the chance to elevate your taco game!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 cup cornmeal
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 cup sour cream
- 1 lime, juiced
- 8 corn tortillas
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Pat the white fish fillets dry with paper towels to remove excess moisture. This ensures a crispy crust.
- In a shallow dish, mix cornmeal, chili powder, cumin, salt, and black pepper. Create a uniform coating mixture for the fish.
- Slice fish fillets into strips approximately 2-3 inches long, ensuring even cooking and easy taco assembly.
- Dredge each fish strip completely in the cornmeal mixture, pressing gently to ensure a thorough and even coating.
- Heat a large skillet over medium-high heat with a thin layer of oil. Test oil temperature by dropping a cornmeal pinch - it should sizzle immediately.
- Carefully place coated fish strips in the hot skillet, cooking 2-3 minutes per side until golden brown and fish is cooked through. Fish should flake easily with a fork.
- While fish cooks, prepare lime crema by mixing sour cream with fresh lime juice, whisking until smooth and well combined.
- Warm corn tortillas in a separate skillet or directly over gas flame for 30 seconds per side to enhance flavor and flexibility.
- Assemble tacos by placing crispy fish strips in warm tortillas, topping with lime crema, and garnishing with fresh chopped cilantro.
- Serve immediately while fish is hot and crispy, with extra lime wedges if desired.
Tips
- Choose the Right Fish: Opt for mild white fish fillets like cod, tilapia, or snapper for the best results. They hold up well during cooking and provide a great texture.
- Get the Oil Temperature Right: Ensure your oil is hot enough before adding the fish. A quick test is to drop a pinch of the cornmeal mixture into the oil; if it sizzles immediately, you’re ready to go!
- Don’t Overcrowd the Pan: Cook the fish in batches if necessary to avoid steaming. This helps achieve that perfect crispy crust.
- Customize Your Crema: Feel free to add minced garlic, chopped jalapeños, or fresh herbs to the lime crema for an extra kick and depth of flavor.
- Warm Your Tortillas: Warming the tortillas enhances their flavor and makes them more pliable, preventing them from tearing when you fill them.
- Garnish Generously: Fresh cilantro adds a burst of freshness, but don’t hesitate to include toppings like diced tomatoes, avocado slices, or pickled onions for added texture and taste.
- Serve Immediately: For the best experience, serve the tacos right after assembling them to keep the fish crispy and the tortillas warm.
Nutrition Facts
Calories: 480kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 12g
Cholesterol: 80mg
