Jalapeno Fish Tacos
By: McCormick Kitchens
Made With:
Bring convenient, moderate heat to homemade fish tacos with McCormick® Crushed jalapeno Pepper. Incorporated into both the crispy cornmeal coating and the quick pickled onions, it's a simple but memorable way to dial up the heat and flavor at your next taco night.
Bring convenient, moderate heat to homemade fish tacos with McCormick® Crushed jalapeno Pepper. Incorporated into both the crispy cornmeal coating and the quick pickled onions, it's a simple but memorable way to dial up the heat and flavor at your next taco night.
Key products
Instructions
Instructions
- 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.
- Meanwhile, for the Tacos, mix mayo, sour cream, lime juice, 1 tablespoon of the crushed jalapeno 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.
- Mix corn meal, remaining 1 tablespoon of crushed jalapeno pepper, chili powder, remaining 3/4 teaspoon salt, and garlic powder in shallow dish. Coat fish evenly with corn meal 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 and pickled red onions.
