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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a combination of the best ingredients from different fish tacos I have tried. The amounts below are approximate. I exaggerate all. Ingredients:
1 -1 1/2 lb halibut |
1/2 cup cornmeal |
1/4 cup all-purpose flour |
salt and pepper |
1 tablespoon garlic powder |
1 tablespoon chili powder |
4 ounces green cabbage (shredded) |
4 ounces red cabbage (shredded) |
1/4 cup red onion (julienned) |
3/4 cup ranch dressing (bottled, package, homemade ) |
1/4 cup mayonnaise (i used light) |
1 tablespoon garlic powder |
1 teaspoon ground cumin |
1 teaspoon dill weed |
1 teaspoon ground pepper |
2 tablespoons lime juice |
hot sauce (i use a lot, i like it spicy) |
1 1/2 tablespoons jalapenos (minced) |
12 corn tortillas |
Directions:
1. For breading - In a pie plate mix cornmeal, flour, salt and pepper, garlic powder and chili powder.
2. In a small bowl mix cabbages and red onion. Set aside.
3. For sauce - In another small bowl (I like to use a pourable measuring cup) mix the Ranch, mayo, garlic powder, cumin, dill, pepper, lime juice, hot sauce and jalapeno.
4. Cut fish into small slices. Roll in breading.
5. Warm a large cast iron skillet over medium heat.
6. Coat the pan with cooking oil.
7. Fry fish pieces until lightly brown on all sides about 4-5 min being careful to not break up the pieces when turning.
8. To serve- put fish in warmed corn tortillas (I warm mine until slightly crispy on a cast iron pan), spoon some of the sauce over it and top with cabbage mixture. Enjoy!
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