RECIPES

Jalapeño Fish Tacos

Ingredients

4 Cod fillets, cut into strips (tilapia or mahi would also work)

Salt and pepper, to taste

1/3 cup Flour

1/3 cup Cornmeal

1 cup Canola Oil

8-12 (6-inch) Corn or flour tortillas

Pickled onions

1 Avocado, sliced

Cilantro, chopped

Queso fresco

1 Lime

Season cod with salt and pepper. Add Jalapeño Aioli to a shallow bowl. Mix flour and cornmeal together in a separate shallow bowl.

Heat oil in a deep saucepan over medium heat.

Roll fish in Jalapeño Aioli and then dredge in cornmeal mixture, coating all sides.

Fry cod in hot oil until golden brown, about 3-4 minutes per side. Transfer to paper towel-lined plate to allow some of the grease to drain.

Warm tortillas in microwave or oven.

Assemble tacos, adding pieces of fish, pickled onions, avocado, cilantro and crumbled queso. Serve with lime wedges.