Southern-Style Fish Tacos

Name: Southern-Style Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 slice Toppings: ripe avocado diced and seeded ALABAMA Tomatoes, chopped fresh cilantro; 237 milliliters thinly shredded green cabbage; 4 servings CRISCO Canola Oil; 680 grams catfish fillets, cut into 1-inch-thick strips; 2 Tbsps dried parsley flakes; 8 6-inchs (6-inch) corn or flour tortillas, warmed; 1 teaspoon garlic powder; 2 teaspoons ground red pepper; 2 teaspoons lemon pepper; 3 larges limes, divided; 2 Tbsps paprika; 237 milliliters thinly shredded purple cabbage; 4 servings Ranch Salad Dressing; 4 servings Bottled salsa; 2 teaspoons salt; 355 milliliters yellow cornmeal

You can never have too many main course recipes, so give Southern-Style Fish Tacos a try. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 954 calories, 42g of protein, and 48g of fat each. A mixture of ranch salad dressing, flour tortillas, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Squeeze juice of 1 lime over fish.

Ingredients you will need

Juice

Fish

Lime

Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.

Ingredients you will need

Cornmeal

Fish

Equipment you will use

Paper Towels

Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 32

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Cooking Oil

Equipment you will use

Frying Pan

Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown.

Ingredients you will need

Catfish

Cooking Oil

Drain on paper towels.

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Paper Towels

Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa, and toppings.

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Salad Dressing

Tortilla

Cabbage

Catfish

Salsa

Cut remaining 2 limes into wedges, and serve with tacos.

Ingredients you will need

Lime

Equipment

Paper Towels

Frying Pan

Ingredients

Servings:

1slice

Toppings: ripe avocado diced and seeded ALABAMA Tomatoes, chopped fresh cilantro 237milliliters

thinly shredded green cabbage 4servings

CRISCO Canola Oil 680grams

catfish fillets, cut into 1-inch-thick strips 2Tbsps

dried parsley flakes 86-inchs

(6-inch) corn or flour tortillas, warmed 1teaspoon

garlic powder 2teaspoons

ground red pepper 2teaspoons

lemon pepper 3larges

limes, divided 2Tbsps

paprika 237milliliters

thinly shredded purple cabbage 4servings

Ranch Salad Dressing 4servings

Bottled salsa 2teaspoons

salt 355milliliters

yellow cornmeal

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.