Who doesn’t love a good fish taco—so easy to make plus fun for kids and grown-ups to assemble. These are pretty zesty and uncomplicated, but feel free to layer on more flavor with fixin’s like plain yogurt or sour cream, and a sprinkle of cheese. If you or your kids prefer the plain, let the fish stand alone as your “ fish stick” and dunk it in a little ketchup.
TIME20m
SERVES4-6 People
INGREDIENTS
- FOR FISH
- 1 1/2 lbs. flounder fillet (or other white flaky fish), cut into chunks
- Juice of 1 lemon, for cleaning fish
- 1 teaspoon salt, for cleaning fish
- 1/2 cup grape seed oil or other vegetable oil, for pan frying
- FOR COATING
- 1/2 cup yellow cornmeal
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- FOR SAUCE
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- FOR ASSEMBLY
- 8-12 soft corn tortillas, heated
- 2 cups romaine lettuce, shredded
- 1 avocado, mashed or sliced
SHOPPING LIST
- 1 1/2 lbs. flounder fillet (or other white flaky fish)
- 1 lemon
- Salt
- 1 bottle grape seed oil or vegetable oil
- 1 bag yellow cornmeal
- 1 jar smoked paprika
- 1 jar mayonnaise
- 1 bottle sriracha
- 1 pack soft corn tortillas
- 1 head romaine lettuce
- 1 avocado
- Large bowl
- Paper towel
- Large skillet
- Foil
EQUIPMENT
- Large bowl
- Paper towel
- Large skillet
- Foil
STEP 1
Clean the fish with the lemon juice and salt, rinse under cold water, and pat dry with a paper towel.
STEP 2
In large sauté pan, heat oil on medium high; while oil is heating, mix cornmeal, spices and salt.
STEP 3
Dredge fish in coating, shaking off excess cornmeal.
STEP 4
Then pan fry fish in heated oil cooking 2-3 minutes per side. When done, place on paper towel covered plate (to drain excess oil).
STEP 5
For sauce, combine ingredients in small bowl and mix well.
STEP 6
For tacos, warm corn tortillas (wrap in foil + place in 400˚ oven) and once done, layer with lettuce, 2-3 pieces of fish, a heaping tablespoon of sauce and avocado.
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