Fish tacos are a delicious way to add more fish to your diet. I make these tacos all summer long because they are such a light, easy, breezy, laidback meal. Feel free to swap shrimp for the fish and I find that just about any type of fish works in this recipe.
Ingredients
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup buttermilk
1 egg, beaten
1 tablespoon Sriracha sauce
1 pound cod, tilapia, or other white fish filet, cut into 4 equal portions
2 cups cornmeal
8 corn tortillas
Sauce
1/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon Sriracha sauce
Toppings of Choice
Pickled onion, jalapeno slices, shredded cabbage, cilantro, lime wedges
Directions
- Combine cornstarch and salt in a medium bowl. Add buttermilk, egg, 1 tablespoon Sriracha and mix until well combined. Dip the fish fillets into the batter to coat the fish.
- Put the cornmeal in a wide bowl. Dredge the battered fish in cornmeal, coating evenly.
- Brush a non-stick grill pan with oil. Over medium-high heat, grill fish for 3-5 minutes per side depending on thickness of the fish. Fish is done when it flakes easily and the interior is opaque.
- In a small bowl, mix together yogurt, mayonnaise, and 1 tablespoon Sriracha to make the sauce.
- Serve in warmed tortillas topped with sauce and toppings.
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