Jalapeno Fish Tacos

Bring convenient, moderate heat to homemade fish tacos with McCormick® Crushed Jalapeño Pepper. Incorporated into both the crispy cornmeal coating and the quick pickled onions, it’s a simple but memorable way to dial up the heat and flavor at your next taco ... Bring convenient, moderate heat to homemade fish tacos with McCormick® Crushed Jalapeño Pepper. Incorporated into both the crispy cornmeal coating and the quick pickled onions, it’s a simple but memorable way to dial up the heat and flavor at your next taco night.   Read More Read Less
15m
PREP TIME
15m
COOK TIME
20
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 For the Quick Pickled Onions, place onions in medium heatproof bowl. Bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Pour over onions in bowl. Cover. Let stand 30 minutes.
  • 2 Meanwhile, for the Tacos, mix mayo, sour cream, lime juice, 1 tablespoon of the crushed jalapeño pepper, sugar and salt in medium bowl. Add coleslaw mix, tossing to coat well. Cover. Refrigerate until ready to serve.
  • 3 Mix cornmeal, remaining 1 tablespoon of crushed jalapeño pepper, chili powder, salt and garlic powder in shallow dish. Coat fish evenly with cornmeal mixture.
  • 4 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 slaw and pickled red onions.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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