Made these Sunday night and they were yummy! At first I thought the recipe may be a little time consuming, but it really is easy. The original recipe said to fry the fish, but you know there is no chance I would ever deep fry anything in this house so I faux fried it in the oven instead. The two keys are good quality, fresh fish and the freshest salsa you can find.
Spicy Fish Tacos
1/2 cup cornmeal
1 Tb. parsley
1 Tb. paprika
1 tsp. ground red pepper
1 tsp. Tony’s
1/2 tsp. sea salt
1/2 tsp. garlic powder
1 lb. mild white fish (ask the guy behind the counter what the freshest catch is that they have today…I used catfish)
Whole wheat tortillas (fajita size)
Sweet and spicy slaw (see recipe below)
Salsa, diced mangoes and avocados
Preheat oven to 375 degrees. Mix together the first 7 ingredients in a shallow bowl and set aside. Cut the fish into 1-inch thick strips (“fish stick” shapes). Cut limes in half and squeeze their juice all over fish. Dredge the fish sticks in cornmeal mixture, coating thoroughly. Place fish sticks on a wire rack that has been coated with cooking spray and place rack on top of a baking sheet. Place sheet in preheated oven and bake for about 20 minutes, turning fish sticks over once during bake time. While fish sticks are baking, make the slaw: Whisk together 1/2 cup low-fat sour cream or mayo, 1 Tb. cider vinegar, 2 Tb. pineapple or orange marmalade, salt and pepper to taste and a pinch of sugar. Mix dressing with 1/2 package cabbage slaw mix. When fish sticks are done, place 3 or 4 in middle of tortilla, top with slaw and salsa, avocado slices, diced mangoes or whatever else you like. Roll up and eat! So yummy and so fresh and healthy!!