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I love tacos of any kind. And while it takes a little extra time, the difference with using homemade corn tortillas is well worth the extra effort.

Fish tacos are a perfect summer evening dinner; light with a fresh burst of flavours. You can use any firm white fish you like, such as cod, haddock, or tilapia. Today I used whiting, which is a delicate fish, both in texture and flavour.

Fish tacos with cilantro lime coleslaw

Servings: 4

Ingredients

Cilantro lime coleslaw

4 cups shredded white cabbage
Juice of one lime
1/4 cup Mexican crema
1/4 cup chopped cilantro
1/2 tsp salt
1/2 tsp freshly ground pepper

Corn tortillas

2 cups maseca
1 tsp salt
1 - 1 1/2 cups warm water

Fish

1 lb firm white fish
1/2 cup cornmeal
1/2 tsp salt
Vegetable oil for frying

Instructions

Combine all ingredients for coleslaw in a bowl and set aside.
Add maseca to a bowl with a tsp of salt.
Add warm water to combine until a pliable dough is formed.
Heat a griddle or large skillet to medium-high heat.
Form dough into 12 balls roughly the size of a golf ball.
Press the dough into discs, either with a tortilla press or rolled between plastic with a rolling pin. You can easily substitute store-bought corn tortillas and heat according to packet instructions.
Lay the tortillas onto the griddle, cooking for a few minutes on each side until dark spots start to appear and the tortilla inflates slightly.
Wrap to keep warm while cooking the remainder of the tortillas and fish.
Cut fish into pieces approximately 1”x3”.
Toss with cornmeal and salt and allow to sit for a few minutes to adhere.
Heat about an inch of oil in a skillet, and fry fish pieces for a couple of minutes on each side until the fish is cooked and the coating is golden.
Serve corn tortillas with a couple of pieces of fish and a spoonful of coleslaw.
Garnish with a squeeze of lime and a sprinkling of cilantro and serve immediately.