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Fish Tacos

Fish Tacos

Ingredients

  • 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)

Prep Time:

15 min

Cook Time:

10 min

Serves:

4

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
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Preparation

  1. Mix tartar sauce and salsa. Refrigerate dressing until ready to serve with tacos.
  2. 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.
  3. Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
  4. 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.
  5. TIP: You can substitute red snapper, striped bass, flounder or sole for the tilapia.