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.