Main Dishes

Fripp Island Fish Tacos


We make this meal often for our friends and family that come to visit us at the beach. It's a fun and colorful dinner that gets your guests involved in both preparation and assembly of their plates. Hope you enjoy them as much as we do!

1 small container of sour cream
Juice of 2 limes
2 Tbsp. prepared Italian dressing
1 bunch of cilantro, finely chopped
4 roma tomatoes, chopped
1 small white onion, finely chopped
1 jalapeño, finely diced
12 soft corn tortillas
4 Tbsp. oil
2 lb. fresh white fish fillets, cut into 1" chunks
1/4 cup fine ground corn meal
1 tsp. cumin
1 tsp. chili powder
1 tsp. lemon pepper blend
1/2 tsp. salt
1/4 tsp. pepper
1 package finely shredded cabbage
2 jalapeños thinly sliced
2 cups shredded mexican cheese blend
limes for garnish
Mix first four ingredients together, reserving 1/2 of the lime juice and 1/2 of the cilantro, and refrigerate until ready to assemble. Mix other 1/2 lime juice and cilantro with tomatoes, onion, and diced jalapeño and set aside. Put oil in skillet and heat over med-high heat until oil ripples. (oil measurement is an approximation and will vary depending on the six of the pan. Oil depth should be enough for ~ 1/4" coating the bottom of the pan.) Place corn tortillas, one at a time, in oil. When it puffs, use tongs to flip and fry another 1-2 minutes until crisp. Remove from pan and place on paper-towel lined sheet tray and set aside. In a bowl, mix corn meal and next 5 ingredients. Moisten fish chunks with water and toss to coat in corn meal mixture. Using the same pan and remaining oil, fry fish in batches, 2 minutes per side until browned and fish flakes easily with a fork. Remove and drain on paper towels. Put other condiments out along with tortillas, fish, sour cream sauce, and tomato salsa and allow guests to assemble their own tacos. Suggest serving salad alongside.


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