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- 1 pound white fish fillets (such as cod or tilapia) - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon cayenne pepper - Salt and pepper to taste - Vegetable oil for frying - 8 small corn or flour tortillas - Lime wedges for serving

Crispy Fish Tacos with Fresh Salsa

Discover the joy of making crispy fish tacos with fresh salsa! This recipe combines tender fish fillets, perfectly seasoned batter, and a refreshing salsa that adds a burst of flavor. Whether for a casual dinner or a festive gathering, these fish tacos are sure to impress. With easy-to-follow instructions, you'll learn the best frying techniques and how to assemble the perfect taco. Elevate your mealtime with this delicious dish that is both fun to make and enjoy!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 cup buttermilk

Vegetable oil (for frying)

For the Fresh Salsa:

2 cups ripe tomatoes, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For Assembly:

8 small corn or flour tortillas

1 avocado, sliced

Lime wedges for serving

Optional: Sour cream or Greek yogurt

Instructions
 

Prepare the Fresh Salsa:

    - In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.

      - Squeeze in the lime juice, add salt to taste, and mix well. Set aside to let the flavors meld.

        Prepare the Fish:

          - In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper.

            - In another bowl, whisk the eggs and buttermilk together until fully combined.

              - Dip each fish fillet into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture until well coated.

                Fry the Fish:

                  - In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

                    - Carefully place the coated fish fillets into the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.

                      Warm the Tortillas:

                        - In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable and slightly toasty.

                          Assemble the Tacos:

                            - Place two pieces of crispy fish on each tortilla. Top with fresh salsa, a few slices of avocado, and a dollop of sour cream if desired. Serve with lime wedges on the side.

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)