- 2 cups chopped tomatoes
- 3 tablespoons chopped cilantro
- 2 sliced green onions
- 1 dash cumin
- 4 tablespoons fresh lime juice, divided
- 2 cups coleslaw
- 1 dash ground pepper
- 2 teaspoons rice vinegar
- 1 pound fish (I've used this for grouper, snapper, sheepshead)
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon dried parsley
- 1 teaspoon fresh ground pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 tablespoons oil for frying (I like to use reserved bacon grease)
- 1 lemon
- corn tortillas
- 1–2 avocados
Combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice. Cover and refrigerate until ready to serve.
Combine the coleslaw, pepper, vinegar, and 1 tablespoon lime juice. Cover and refrigerate until ready to serve.
Combine all of the ingredients for the creamy fish sauce. Mix well; refrigerate until ready to use.
Combine flour, cornmeal, parsley, pepper, cayenne pepper, paprika, salt, and garlic powder in a dish until well combined.
Dredge filets in the cornmeal/ flour mixture until well coated.
Heat oil in a large skillet (I prefer cast iron) over medium heat, and fry each side until it's a golden color.
Remove from heat to paper-towel-lined plate and sprinkle with lemon juice. Keep warm while the remaining fish cooks.
Heat tortillas and build tacos with fish, creamy sauce, coleslaw, tomato salsa, and avocado.
About this recipe
For Creamy Fish Taco Sauce please visit ediblesarasota.com