Cornbread-ed Fish Tacos
This started out as a recipe from Trader Joe's where most of the ingredients are TJs ingredients. We've modified it some because the first time we wanted to make it we didn't have the exact TJ ingredients. This is our first attempt and we liked it. It might evolve!This was easy to make but it's probably much faster using the original TJ recipe with the TJ ingredients since their list of ingredients is much shorter.The following makes enough for two people to have two tacos each. Essentially 2 generous servings. (It's half the original TJ recipe.)
Servings 4 tacos
Ingredients
Elote Lime Cream Ingredients
- 1/2 cup non-fat yoghurt (or whole milk yoghurt or anything in between)
- 4 tsp lime juice
- 1 tsp lime zest
- 4 tsp Everything But the Elote Seasoning (from Trader Joe's)
- 2 tsp dried cilantro (or 1 tbsp chopped fresh cilantro if you have it)
- 1/4 tsp salt
Breading Ingredients
- 1/4 cup corn meal (finely ground is probably best)
- 1/4 cup whole wheat flour
- 2 tbsp bread crumbs (Panko if you have them but any kind ok)
- 1 tsp sugar
- 4 tsp Everything But the Elote Seasoning
Fish Ingredients
- 10 to 12 ounces tilapia or cod or other white fish
- 2 tbsp olive oil
Other Taco Ingredients
- 2 tbsp sour cream (omit if using whole milk yoghurt)
- 1/2 cup carrot, grated
- 1/2 cup cabbage, grated or cut into pieces as for a slaw (a mixture of green and purple cabbage is nice)
- 4 corn tortillas
- more fresh cilantro (optional but great!)
- 1 lime, cut into wedges
Instructions
Make the Crema
- Mix together the crema ingredients in a medium bowl. Put half into a smaller bowl and refrigerate. The remaining half will be used to coat the fish.
Bread the Fish
- Whisk together the breading ingredients.
- Cut the fish into 1 inch thick strips, 2 or 3 inches long.
- Lightly salt the fish.
- Add the fish to the crema that was left in the medium sized bowl and toss to thoroughly coat.
- Toss a piece of the fish in the corn meal mixture, patting to thoroughly coat. Place on a plate and repeat for all the fish.
Fry the Fish
- Preheat a large skillet over medium heat.
- Add the oil and spread over the bottom.
- When the oil is hot, add the fish and cook 2 to 3 minutes per side, until crisp and golden brown.
- Add more oil if needed.
Build Your Tacos
- Stir in the sour cream into the small bowl of crema that you have refrigerated. (But omit this step if you are using full-fat yoghurt.)
- Toss the carrot and cabbage together to make a slaw.
- Warm the tortillas in a skillet or the microwave then lay flat on large plates (2 per plate).
- Top each tortilla with one-fourth of the slaw mixture.
- Top each taco with one-fourth of the fish. (It might be too much fish. If so, it's great to snack on left over later.)
- Top each taco with one-fourth of the crema that you reserved.
- Serve with a wedge of lime and fresh cilantro if you have it.