Legal Sea Foods Fish Tacos Recipe
Legal Sea Foods' Fish Tacos are a fresh and flavorful offering, featuring perfectly grilled or crispy fish, vibrant toppings, and zesty sauces, delivering a coastal-inspired taste in every bite. Make our Legal Sea Foods Fish Tacos Recipe at home. With our Secret Restaurant Recipe your Fish Tacos will taste just like Legal Sea Foods.
Yield: 6 Tacos
Ingredients
Fish Tacos
- 1 pound White Fish Fillets such as Tilapia, Cod or Haddock, cut into 1-inch pieces
- 1 cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper to taste
- 1/2 cup Buttermilk
- 1 large Egg
- 1 cup Cornmeal
- Vegetable Oil for frying
- 6 Soft Taco-Sized Flour or Corn Tortillas
- 1 Avocado sliced
- 1/4 cup chopped fresh Cilantro
- 1 Lime cut into wedges, to serve
Creamy Cilantro Lime Slaw
- 1 cup shredded Cabbage
- 1/2 cup shredded Carrots
- 1/4 cup Mayonnaise
- 1 tablespoon Lime Juice
- 1 tablespoon chopped fresh Cilantro
- Salt to taste
Instructions
Creamy Cilantro Lime Slaw
- In a medium bowl, combine shredded cabbage, carrots, mayonnaise, lime juice, 1 tablespoon chopped cilantro and a pinch of salt. Mix until well combined.
- Taste. Add more salt, to taste, if needed.
- Cover and place in refrigerator to chill while preparing fish. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use.)
Fish
- In a shallow dish, combine flour, paprika, 1/2 teaspoon salt and pepper.
- In another dish, whisk together buttermilk and egg until well combined.
- Place cornmeal in a third dish.
- Dip each piece of fish first into the flour mixture, then into the buttermilk mixture and finally coat it with cornmeal, pressing gently to adhere.
- Pour about 1 inch of vegetable oil in a deep skillet or saucepan. Place pan over medium-high heat and heat until it reaches 350°F (175°C).
- Working in batches, carefully add coated fish pieces to the hot oil. Fry until golden brown and cooked through, about 2 - 3 minutes per side.
- Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain excess oil.
Tacos
- Warm tortillas in a dry skillet over medium heat for 1 - 2 minutes, until warm and slightly crispy.
- Place a few pieces of fried fish in the center of each tortilla.
- Top with a spoonful of prepared creamy cilantro lime slaw over fish.
- Lay a few slices of avocado over slaw.
- Sprinkle with chopped cilantro.
- Serve tacos immediately with lime wedges on the side for squeezing over the top.