Fish Tacos Anyone?

Have you ever eaten a fish taco?

I have and I will say they are a little different, but can be mighty tasty. Especially if you have had your fill of traditional beef or chicken tacos.

I like trying new recipes at least twice per week. I actually stumbled onto fish tacos one night when I was in college. I had no hamburger meat and had a few tilapia filets in the freezer, so I thought I would give it a whirl and try to make fish tacos.

They turned out pretty good for a first time, but I’ve changed around this recipe to suit my own preferences. You can add whatever seasonings you like.

Try mixing your family’ supper around tonight and adding a new family favorite: Fish Tacos.

Lane’s Fish Tacos
2 lbs red snapper or other white flaky fish cut into 2 oz pieces
2 eggs
1/2 cup flour
3 tablespoons cornmeal
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup cream
2 tablespoons Tabasco sauce
2 teaspoons lemon juice
1 teaspoon salt
¼ teaspoon paprika
Dash of pepper
12 corn tortillas
1 1/2 cups shredded lettuce or cabbage
1 cup chunky salsa
1 cup oil for frying

In a medium mixing bowl, whisk together eggs, flour, cornmeal and a pinch of salt. In a separate bowl, whisk together sour cream, mayonnaise, seasonings, cream, lemon juice and Tabasco.

Heat oil to 375 degrees and dip fish into batter and fry until golden.

Drain on paper towels. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with lettuce and drizzle about 2-3 tablespoons of sauce on each. Serve with salsa.