15m
PREP TIME
15m
COOK TIME
20
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 mayo
-
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
- 1/4 teaspoon salt
- 3 cups cabbage and coleslaw mix (about 1/2 of a 16oz. package)
- 1/4 cup cornmeal
- 1 tablespoon
- 3/4 teaspoon salt
- 1/2 teaspoon McCormick® Garlic Powder
-
1
pound
cod fillets
Substitutions available
- tilapia fillets
- 2 tablespoons vegetable oil
- 6 (6-inch) corn tortillas, warmed
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.