How to Make Fish Tacos


  • For the toppin’:
  • 1-2 T mayonnaise (start with one, add more if you feel like it)
  • 1 t salt
  • 1 lime (should give you about 2 tablespoons)
  • ½ jalapeno, minced (use more if you want it hotter; remove seeds if you want it less hotter)
  • ¼ c chopped cilantro
  • 1/3 cup diced onion
  • + 10 more ingredients
    • ¼ t anise seed, crushed
    • 1 teaspoon ground cumin
    • 1 lb any white fish (tilapia, cod, even shark!)
    • For the fish:
    • 2 cups thinly sliced cabbage
    • 2 T vegetable oil (might need 3 to coat a large skillet)
    • ¼ cup (heaped, not leveled) cornmeal
    • ½ t salt
    • ½ t chili powder
    • ½ t black pepper, crushed

1. For fish: Combine spices and cornmeal. 2. Cut fish into 8 even-sized pieces and roll in cornmeal mixture. Set it aside while you make the toppin’ and the cornmeal will adhere better when you cook it. 3. When you’re ready to cook: Heat your skillet up real good on high heat and add the oil. L...

View full recipe at SpringPad


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