First online purchase with code TENOFF
First online purchase with code TENOFF
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Dinner
Mexican
2
Learn how to make flavorful, rich, fish tacos as well as some incredible toppings and dips!
Author:Chef Wes Kent
1 cup cornmeal
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Corn/Flour Tortillas (preference)
Gulf Fish filet
Tortilla chips (to serve with dips)
Mix all ingredients until fully incorporated
Dredge fish filet and allow to set while making dips
Place dredged fish in the oven until done (roughly 15 minutes)
Cut the avocado in half, remove the pit, and scoop flesh into a small bowl
Dice tomato and onion into small, even pieces
Finely shred cabbage and place in a medium bowl
Add cilantro and onion (if using)
In a separate, small bowl, whisk vinegar, oil, sugar, salt, pepper, and red pepper flakes until the sugar dissolves.
Pour over cabbage mixture. Toss until evenly coated.
In a small bowl, whisk together sour cream, mayonnaise (if using), lime juice, and lime zest
Add smoked paprika, garlic powder, and salt. Stir until smooth and well combined.
If you want a thinner drizzle consistency, whisk in water 1 teaspoon at a time.
Build the taco to your liking and enjoy!
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