Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: Mexican,
Ingredients: 3/4 cup mayonnaise with lime juice; 2 tbsps fresh lime juice; 1/2 tsp casero black pepper; 1 bag (12 oz) coleslaw mix; 1/4 cup fresh ciltantro chopped; 1/4 cup cornmeal; 4 tsps casero chili powder; 3/4 tsp salt; 1/2 tsp casero garlic powder; 1 pound tilapia fillets; 2 tbsps vegetable oil; 8 corn tortillas warmed

These easy fish tacos have it all. Pan fried tilapia, creamy slaw, a warm tortilla and your favorite toppings. Made with Lawry’s Casero spices and McCormick Mayonesa, this recipe is a flavorful twist for your next taco Tuesday feast!

Ingredients

3/4 cup McCormick® Mayonesa (Mayonnaise) With Lime Juice
2 tablespoons fresh lime juice
1/2 teaspoon Lawry's® Casero Ground Black Pepper
1 bag (12 ounces) coleslaw mix
1/4 cup fresh ciltantro, chopped
1/4 cup cornmeal
4 teaspoons Lawry's® Casero Chili Powder
3/4 teaspoon salt
1/2 teaspoon Lawry's® Casero Garlic Powder
1 pound tilapia fillets
2 tablespoons vegetable oil
8 corn tortillas, warmed

KEY PRODUCTS

INSTRUCTIONS

1 Mix mayo, lime juice and black pepper in a medium bowl. Stir in coleslaw mix and cilantro. Cover. Refrigerate until ready to serve.
2 Mix cornmeal, Ground California Chile, salt and Garlic powder in shallow dish. Coat fish evenly on both sides with cornmeal mixture.
3 Heat oil in large nonstick skillet on medium heat. Add fish; cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas topped with coleslaw. Serve with fresh lime wedges