Crispy Fish Tacos with Street Corn Salad
Healthy crispy fish tacos?! YES! Fresh, bright, and healthy! These fish tacos are the perfect meal on a Summer day.
No need to deep fry your fish, loading it with unhealthy fats. Instead, encrust your fish with this spiced cornmeal, finish with a nice sear, and you have the perfect crispy fish tacos.
Top with Street Corn Salad to elevate the flavor and finish with your favorite taco toppings, guacamole, lime juice, or shredded cabbage… and washing it down with a nice cold margarita doesn’t hurt!
Choosing Fish:
I used local snapper in this recipe. My favorite place to pick awesome local seafood is the Piggly Wiggly in Coligny, Hilton Head. They do a fantastic job of sourcing local fish, they keep it well rotated, giving their customers an incredible selection of delicious fish. If you don’t have a chance to swing by the Piggly Wiggly, I highly recommend using fresh fish. I recommend using any white fish for these tacos, head to your fish monger or the Piggly Wiggly and see what they have, choose something fresh rather than being married to a certain fish. If you purchased frozen fish, allow the fish to thaw overnight removed from the packaging on a paper towel. Once the fish is thawed, get to cooking!
To Reheat:
Cooked seafood will last for 2-3 days, to reheat your crispy fish tacos, preheat the oven to 425 degrees, place breaded fish on a parchment paper lined sheet tray and bake for 4-5 minutes.
Street Corn Salad
This street corn salad is BOMB. It seems like it is taking a back seat on these crispy tacos, but it’s really the glue of the deliciousness. It’s my go-to salad if I have heading to a cookout or potluck, it’s great on these tacos but also so tasty on the side. Make it ahead! It lasts for 7 days in the fridge once it’s prepared.
Servings:
This recipe makes 4 servings. Yep, that’s 2 composed tacos: ~2 ounces per tortilla and 1/2 cup of Street Corn Salad… Dig in!
Crispy Fish Tacos with Street Corn Salad
Ingredients
- 1 pound White firm fish (Mahi, grouper, snapper)
- ½ cup Cornmeal
- ½ tablespoon Chili powder
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black pepper, ground
- 1 tablespoon Avocado oil
- 8 each Corn tortillas
- Street Corn Salad:
- 3 each Ears of corn
- 1/2 cup Tomatoes, diced
- 1/4 cup Red onion, diced
- 2 tablespoons Cilantro, chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper, ground
- 1 each Lime, juiced
- 1/2 tablespoon Chili powder
- 2 tablespoons Feta cheese, crumbled
- 1 each Jalapeno, minced, seeded
Instructions
- Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips.
- On a plate or shallow bowl, season the cornmeal with chili powder, cumin, salt, and pepper.
- Gently press the fish in the cornmeal, coating all sides.
- Preheat sauté pan to medium-high heat.
- Add avocado oil, allow to warm for about 10 seconds.
- Add the fish and cook, turning once, until the crust is golden brown, and the fish is cooked through, 2-4 minutes per side.
- While the fish is cooking warm the tortillas. Place tortillas on a plate, cover with a damp paper towel, and microwave for 45 seconds.
- To prepare the Street Corn Salad: Preheat grill. (If you don’t want to fire up your grill, sauté the corn in a sauté pan on medium-high heat with no added oil. Sauté until lightly charred.)
- Mark ears of corn on the grill, just until slightly charred, about 3-4 minutes, rotating occasionally.
- Remove corn from the grill. Once the corn is cooler to the touch, shuck corn kernels.
- In a bowl combine; corn, tomatoes, red onion, cilantro, salt, pepper, lime juice, chili powder, feta, and jalapeno. Serve the street corn salad warm or cold.
- Once all of the fish is cooked, build your dream tacos!
Nutrition Facts
Calories
370Fat (grams)
8Carbs (grams)
50Fiber (grams)
7Protein (grams)
28