These fish tacos are delish and the combination is perfect! Crispy fried fish, sautéed corn with a touch of black pepper and chili powder and a tangy lime yogurt sauce, need I say more? I don't think so. Definitely give these a try at home, take a look:
Ingredients (makes 8 tacos):
For Fried Fish
4 fresh Tilapia fillets
1 cup fine yellow corn meal
Lemon pepper seasoning
Oil for frying
8 white corn tortillas
1/2 lb. bag of frozen corn kernels, thawed
3 cloves garlic, minced
2 tablespoons canola oil
5.3 oz. plain greek yogurt (I used Chobani)
Juice of 1 lime
In a small dish, combine greek yogurt and lime juice. Mix well and refrigerate until serving time. In a large skillet, heat 2 tablespoons of canola oil over medium/high heat. Add the minced garlic and sauté until golden in color. Add the thawed corn kernels and sauté for a couple of minutes. Season with salt, black pepper and chili powder to your taste, remove from heat and cover to keep warm. Season tilapia fillets on both sides with lemon pepper seasoning, in a bowl add the corn meal and dredge each tilapia fillets. Heat about 1/2 inch oil in a skillet, fry tilapia fillets in hot oil until crispy and golden in color. Transfer to a plate lined with paper towels. To arrange tacos: simply warm corn tortillas, cut the tilapia fillet in half and place each half into two corn tortillas, top with sautéed corn and little lime yogurt sauce. Serve and enjoy!
* Tips *:
1. Don't want to fry fish? no problem, grill it or bake it! and it'll be delish.
2. Instead of eating this dish as tacos, switch tortillas for a zesty lime white rice and you got another dish!