San Diego Fish Tacos

Ingredients

White fish fillets

1 pound (such as cod or halibut)

All-purpose flour

1/2 cup

Cornmeal

1/2 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Vegetable oil

for frying

Corn tortillas

8

Cabbage

2 cups, shredded

Tomato

1 cup, diced

Cilantro

1/2 cup, chopped

Lime

1, cut into wedges

Mayonnaise

1/4 cup

Sour cream

1/4 cup

Lime juice

2 tablespoons

Hot sauce

1-2 tablespoons, to taste

Instructions

1. In a shallow dish, whisk together the flour, cornmeal, salt, black pepper, and paprika to create the coating for the fish.
2. Dredge each fish fillet in the flour mixture, ensuring both sides are evenly coated.
3. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.
4. Fry the fish fillets for 3-4 minutes on each side, or until they are golden brown and crispy. Remove the fish from the skillet and drain on paper towels.
5. Warm the corn tortillas in a dry skillet or microwave until pliable.
6. To assemble the tacos, place a crispy fish fillet on each corn tortilla.
7. Top with shredded cabbage, diced tomato, and chopped cilantro.
8. Squeeze fresh lime juice over the toppings to enhance the flavors.
9. In a small bowl, combine the mayonnaise, sour cream, lime juice, and hot sauce. Mix well to create the tangy sauce.
10. Drizzle the sauce generously over the tacos.
11. Serve the San Diego fish tacos immediately with lime wedges on the side for extra zest.