Spicy Fish Tacos and Southern Living Super Fast Southern Cookbook Review

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Quick, spicy fish tacos with a fabulous mango salsa great for weeknight dinners.

Prep Time20

Cook Time10

Total Time30

Course: Entree

Cuisine: Southern

Servings:

Calories: 494kcal

Author: Bernadette

For the Mango Salsa:
1 mango chopped
1 jalapeno seeded and finely chopped
1 clove garlic minced
1 tablespoon fresh lime juice
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
For the Fish Tacos:
6 6 ounce flounder fillets ( I used 1 pound, about 8 thin fillets)
1 lime (I used ½ of a lime, the other half for the salsa)
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
½ teaspoon ground red pepper
1 ½ cups plain yellow cornmeal
Vegetable oil ,for frying
6 8-inch soft taco-size flour or corn tortillas , warmed
Toppings: shredded lettuce chopped tomatoes, refrigerated gaucamole, lime wedges, fresh cilantro leaves

Prepare the salsa ( can be made ahead):
Stir together all ingredients. Cover and refrigerate until ready to serve.
Preheat oven to 250 degrees F ( optional, to keep fish warm). Place fish on a shallow plate. Squeeze juice from lime over fillets. In a shallow bowl, combine chili powder and next 3 ingredients. Sprinkle 1 ½ teaspoons seasoning mixture evenly over both sides of fillets.
Combine cornmeal with the remaining seasoning mixture, stirring well. Dredge fillets, one at a time in cornmeal mixture, shake off excess. Let fillets stand for 5 minutes after coating.
Heat 1 ½ inches vegetable oil in a cast iron pan to 350 degrees. Fry fillets, working in batches, 2-3 minutes or until golden brown. Drain on a plate lined with paper towels and keep warm in the preheated oven. Cut fillets into thin strips on chunks. Serve on warmed tortillas with desired toppings.

Very slightly adapted from Southern Living Superfast Southern

Nutritional information calculated without optional toppings.