Crispy Fish Tacos

BY CHEF KARLA

Ingredients

1lb White firm fish (Mahi, grouper, snapper)
½. cup Cornmeal
½ tbsp. Chili powder
1 tsp. Cumin
½ tsp. Salt
¼ tsp. Pepper, ground black
1 tbsp. Avocado oil 
8 each Corn tortillas

Method

• Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips. 
• On a plate or shallow bowl, season the cornmeal with chili powder, cumin, salt and pepper and spread in an even layer.
• Gently press the fish in the cornmeal, coating all sides.
• Preheat sauté pan to medium-high heat. 
• Add avocado oil, allow to warm about 10 seconds. 
• Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2-4 minutes per side. 
• While the fish is cooking warm the tortillas. Place tortillas on a plate, cover with a damp paper towel and microwave for 45 seconds. 
• Once all of the fish is cooked, build your dream tacos! 

NUTRITION INFORMATION

Serves: 4
Serving Size: 2 composed tacos 
Calories: 305
Fat: 6 grams
Carbohydrates: 39 grams
Fiber: 5 grams
Protein: 26 grams

Chef’s Note: Top these tacos with Street Corn Salad for a real treat! 

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