The Secret to Crispy Fish Tacos Without the Guilt

Ever wished you could enjoy crispy fish tacos without the deep-fryer guilt? Well, prepare to have your mind blown!

This game-changing recipe will revolutionize your Taco Tuesday routine.

Here’s the scoop on how to achieve that irresistible crunch in the oven:

Ingredients

For the Fish:
– 1 pound tilapia fillets
– 1/3 cup cornmeal
– 1/4 cup Wondra flour (or all-purpose flour)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp pepper
– 2 tbsp olive oil
– Cooking spray

For the Zesty Cilantro Lime Crema:
– 8 oz sour cream
– 1/2 cup fresh cilantro
– 1 large garlic clove
– Zest of 1 lime

For Assembly:
– 8-10 small tortillas (corn or flour)
– Shredded cabbage
– Salsa verde
– Queso fresco (optional)
– Lime wedges

The Secret to Crispy Baked Fish

Here’s where the magic happens:

1. Preheat oven to 375°F and place a metal rack over a baking sheet.

2. Mix cornmeal, flour, and spices in a shallow bowl.

3. Cut fish into “fingers” and brush with olive oil.

4. Dredge fish pieces in the cornmeal mixture.

5. Arrange on the rack and give a light spray with cooking oil.

6. Bake for 15-20 minutes until golden and crispy.

The cornmeal coating and elevated rack are the keys to achieving that coveted crunch without frying!

Whip Up the Zesty Crema

While the fish bakes, blend cilantro, garlic, and lime zest in a food processor. Add sour cream and pulse until smooth and slightly green.

Taco Assembly

1. Warm tortillas in a dry skillet or oven.

2. Add 1-2 crispy fish pieces to each tortilla.

3. Top with shredded cabbage, cilantro, queso fresco, and salsa verde.

4. Drizzle with the zesty crema and squeeze fresh lime juice over top.

There you have it – crispy, flavorful fish tacos without the deep-fried guilt! Your taste buds (and waistline) will thank you.

So go ahead, make Taco Tuesday epic again. You can thank us later!