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
![substitution]( "substitution")
Substitutions available
/ Greek yogurt
-
2
tablespoons
lime juice
![substitution]( "substitution")
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
![substitution]( "substitution")
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 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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