Crispy Baked Fish Tacos

• 1 lb white fish fillets, cut into strips
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buttermilk
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix cornmeal, flour, paprika, garlic powder, chili powder, salt, and pepper.
3. 3 Dip fish strips in buttermilk, then coat with cornmeal mixture.
4. 4 Place fish on a greased baking sheet and bake for 10-12 minutes until crispy.
5. 5 Warm tortillas directly on a gas burner or in a dry skillet.
6. 6 Layer each tortilla with cabbage, red onion, cilantro, and a piece of fish.
7. 7 Squeeze fresh lime juice over the top.
8. 8 Serve immediately.

Nutrition

Tips

• For extra flavor, marinate the fish in lime juice and a pinch of salt for 30 minutes before coating.
• If you prefer a spicier kick, add diced jalapeños to the slaw mix.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat.

Serving Suggestions

• Pair with a refreshing Mexican beer or a side of black beans for a complete meal.

FAQ