Crispy Fish Tacos with Tangy Lime Sauce

Ingredients

White fish fillets

1 pound (such as cod or tilapia)

All-purpose flour

1/2 cup

Cornmeal

1/2 cup

Paprika

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Corn tortillas

8 small

Sour cream

1/4 cup

Mayonnaise

1/4 cup

Lime juice

2 tablespoons

Hot sauce

1 tablespoon (or to taste)

Shredded lettuce

1 cup

Diced tomatoes

1 cup

Sliced avocado

1

Chopped cilantro

1/4 cup

Lime wedges

for serving

Instructions

1. In a shallow dish, mix together the all-purpose flour, cornmeal, paprika, salt, and black pepper.
2. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into strips if desired.
3. Dip each fish fillet into the flour mixture, ensuring both sides are well coated.
4. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.
5. Carefully add the coated fish fillets to the skillet, frying for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
6. Transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
7. Warm the corn tortillas in a dry skillet or microwave until pliable.
8. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and hot sauce until smooth. Adjust hot sauce to taste for your desired spice level.
9. To assemble the tacos, spread a spoonful of the tangy sauce on each tortilla.
10. Top with a piece of crispy fish, followed by shredded lettuce, diced tomatoes, sliced avocado, and a sprinkle of chopped cilantro.
11. Finish with a squeeze of fresh lime juice and serve immediately with lime wedges on the side.