Recipe for Fish tacos. Originally from Baja Mexico, fish tacos are simply fried fish topped with a tangy white sauce, salsa and cabbage in a tortilla. They became a sensation on the West Coast and spread from there. You can make it easily at home with a good Seafood Fry Mix.
Recipe courtesy of McCormick
- 1/2 cup McCormick® Original Tartar Sauce for Seafood
- 1/2 cup prepared salsa
- 1/2 cup McCormick® Seafood Fry Mix
- 1 tablespoon McCormick® Cumin, Ground
- 1 pound tilapia fillets, cut into serving-size pieces
- Vegetable oil for frying
- 4 flour tortillas (8-inch), warmed
- Assorted toppings, such as finely shredded cabbage, shredded Monterey Jack cheese, sliced avocado and chopped tomatoes (optional)
- Lime wedges (optional)
- 1 Mix tartar sauce and salsa. Refrigerate dressing until ready to serve with tacos.
- 3 Stir Fry Mix and cumin in shallow dish. Moisten fish with water. Shake off excess. Coat fish, several pieces at a time, evenly with Fry Mix. Let stand 5 minutes.
- 5 Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
- 7 Fry fish, several pieces at a time, 3 to 5 minutes or until golden brown and fish flakes easily with a fork. Turn fish once to brown evenly. Drain on paper towels. Serve fish in warmed tortillas with dressing. Serve with assorted toppings and lime wedges, if desired.
- 9 TIP: You can substitute red snapper, striped bass, flounder or sole for the tilapia.