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.