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Cornmeal-Crusted Baja Fish Tacos

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  • Yield: 4
  • Prep Time:15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

  • 1 cup Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 1/4 tsp salt, divided
  • 2 egg whites (about 1/3 cup)
  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tbsp chili powder
  • 12 oz white-fleshed fish fillets, cut into 1-inch pieces
  • 1/3 cup vegetable oil (approx.)
  • 12 Frescados Taqueria Style Mini Tortillas
  • 1 1/2 cups shredded cabbage
  • 1 1/2 cups pico de gallo
  • 1 avocado, halved, peeled, pitted and diced

Preperation

In medium bowl, stir together yogurt, lime juice, cumin and ¼ tsp salt; cover and refrigerate until ready to use.

Meanwhile, in shallow bowl, beat egg whites until frothy.

In another shallow bowl, whisk together cornmeal, flour, chili powder and remaining 1 tsp salt.

Dredge fish pieces in egg whites until coated, then dredge in cornmeal mixture.

In large nonstick skillet set over medium heat, heat 2 tbsp oil. In batches, cook fish, turning occasionally, for 4 to 6 minutes or until coating is golden brown, and fish is cooked through and starting to flake, adding more oil as needed.

Meanwhile, warm tortillas according to package directions.