Jalapeno Fish Tacos

Name: Jalapeno Fish Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American,
Ingredients: 1 medium red onion very thinly sliced; 1/4 cup water; 1/4 cup white vinegar; 2 tbsps orange juice; 1 tbsp fresh lime juice; 1 tbsp crushed jalapeno pepper; 1/4 cup mayonnaise; 2 tbsps sour cream; 2 tbsps lime juice; 2 tbsps crushed jalapeno pepper divided; 2 tsps sugar; 1 tsp salt divided; 3 cups cabbage and coleslaw mix (about 8 ounces); 1/4 cup corn meal; 1 tbsp chili powder; 1/2 tsp garlic powder; 1 pound cod fillets; 2 tbsps vegetable oil; 6 (6-inch) corn tortillas warmed

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 ... Read More Read Less

15m

PREP TIME

15m

COOK TIME

19

INGREDIENTS

Servings: 8

Ingredients

Quick Pickled Onions
1 medium red onion, very thinly sliced
1/4 cup water
1/4 cup white vinegar
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon McCormick® Crushed Jalapeno Pepper
Fish Tacos
1/4 cup mayonnaise
2 tablespoons sour cream Substitutions available
- Greek yogurt
2 tablespoons lime juice Substitutions available
- white vinegar
2 tablespoons McCormick® Crushed Jalapeno Pepper, divided
2 teaspoons sugar
1 teaspoon salt, divided
3 cups cabbage and coleslaw mix, (about 8 ounces)
1/4 cup corn meal
1 tablespoon McCormick® Chili Powder
1/2 teaspoon McCormick® Garlic Powder
1 pound cod fillets Substitutions available
- tilapia fillets
2 tablespoons vegetable oil
6 (6-inch) corn tortillas, warmed

KEY PRODUCTS

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 1/4 teaspoon of the salt in medium bowl. Add coleslaw mix, tossing to coat well. Cover. Refrigerate until ready to serve.
3 Mix corn meal, remaining 1 tablespoon of crushed jalapeño pepper, chili powder, remaining 3/4 teaspoon salt, and garlic powder in shallow dish. Coat fish evenly with corn meal 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.