Fish Tacos with Creamy Fish Taco Sauce

Growing up in California, I've always had access to Mexican food in many forms. From fast food, to Tex-Mex, taco trucks, taquerias, and even the nice fancy authentic restaurants. So it's no wonder that I make burritos, quesadillas, beans, taco salads, enchiladas, tacos and many other dishes. I love Mexican food, and one of my families favorite meals is fish tacos. I remember one time I went to this one little place that served the best fish tacos. I was hooked, and when that particular restaurant closed down I was heartbroken. I had to recreate them! These aren't the same thing, unfortunately, but they are still oh so good. This is one of my families favorite meals, and I especially love to start including it in my regular rotation of meals through the Spring and Summer months. Something about that lemony sweet breaded fish with the creamy sauce with hints of lime and spice. Delicious!!

Fish Taco Ingredients:

• 3 Roma tomatoes
• 3 tablespoons cilantro, chopped
• 1 green onion, sliced
• dash cumin
• 4 tablespoons lime juice, divided
• 2 cups Cole slaw
• dash ground pepper
• 2 teaspoons rice vinegar
• 1 pound fish (tilapia)
• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 2 teaspoons parsley
• 1-1/2 teaspoons lemon pepper
• 2 teaspoons ground cayenne pepper
• 3/4 teaspoon paprika
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 teaspoon white sugar
• canola oil
• 2 lemons
• 1 cup cheese (cheddar/monterey jack cheese)
• taco sized corn tortillas
• 1-2 avocados (optional)

Creamy Fish Taco Sauce Ingredients:

• 1/2 cup mayonnaise (I use a light version)
• 1/2 cup sour cream (I use a light version)
• juice of 1 lime
• 1/4 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Directions:

I like to make the add on's first, that way the seasonings and spices can set while I prepare the fish.

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.

In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.

Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.

Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate. Mix all ingredients until well combined.

Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)

Once oil is warmed, add fish and begin to fry each side until it's a gorgeous golden color. 

Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks. Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.

Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.

Seriously, I could eat it just like that. Yum.

Add tomato/cilantro mixture, then top with cheese.

I also add avocado, simply because I'm obsessed with them.
Big G adds hot sauce, he's obsessed with that! These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).

Enjoy!