Fish tacos, originally from Baja Mexico, is simply fried fish topped with a tangy white sauce, salsa and cabbage in a tortilla. Make it easily at home with McCormick® Seafood Fry Mix.
Mix tartar sauce and salsa. Refrigerate dressing until ready to serve with tacos.
Stir Fry Mix and cumin in shallow dish. Moisten fish with water. Shake off excess. Coat fish, several pieces at a time, evenly with Fry Mix. Let stand 5 minutes.
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
Fry fish, several pieces at a time, 3 to 5 minutes or until golden brown and fish flakes easily with a fork. Turn fish once to brown evenly. Drain on paper towels. Serve fish in warmed tortillas with dressing. Serve with assorted toppings and lime wedges, if desired.
Substitute red snapper, striped bass, flounder or sole for the tilapia.
Serving Suggestion: Serve with assorted toppings, such as finely shredded cabbage, shredded Monterey Jack cheese, sliced avocado and chopped tomatoes.