Crispy Fish Tacos

By: McCormick Kitchens

Made With:

These easy fish tacos have it all. Pan fried tilapia, creamy slaw, a warm tortilla and your favorite toppings. Made with Lawry's Spices and McCormick Mayonesa, this recipe is a flavorful twist for your next taco Tuesday feast!

Recipe Info

Prep Time:

15m
Cook Time:

10m
Ingredients:

12
Servings:

8
User Rating:

Ingredients

3/4 cup McCormick® Mayonesa (Mayonnaise) With Lime Juice
2 tablespoons fresh lime juice
1 teaspoon Lawry's® Black Pepper Seasoned Salt, divided
1 bag (12 ounces) coleslaw mix
1/4 cup fresh cilantro, chopped
1/4 cup cornmeal
4 teaspoons Lawry's® Chili Powder
1/2 teaspoon Lawry's® Garlic Powder
1 pound tilapia fillets
2 tablespoons vegetable oil
8 corn tortillas, warmed

Nutrition Information

(per serving)

Calories 231
Carbohydrates 28 g
Cholesterol 28 mg
Fiber 3 g
Protein 14 g
Sodium 335 mg
Total Fat 7 g

Key products

McCormick® Mayonesa (Mayonnaise) With Lime Juice, 14 fl oz

$7.99

Unit price: per

Lawry's® Black Pepper Seasoned Salt, 5 oz

$6.49

Unit price: per

Lawry's® Garlic Powder, 3.12 oz

$3.99

Unit price: per

Lawry's® Chili Powder, 2.5 oz

Instructions

Mix mayo, lime juice and 1/4 teaspoon Black Pepper Seasoned Salt in a medium bowl. Stir in coleslaw mix and cilantro. Cover. Refrigerate until ready to serve.
Mix cornmeal, remaining 3/4 teaspoon Black Pepper Seasoned Salt, chili powder, and garlic powder in shallow dish. Coat fish evenly on both sides with cornmeal mixture.
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. Serve with fresh lime wedges.