These Spicy Fish Tacos with Mexican Salsa Verde are a delightful fusion of crispy, seasoned fish with the freshness of salsa verde and traditional taco toppings. They are perfect for a quick and satisfying meal that's bursting with flavor.
Ingredients: 1 lb white fish fillets such as tilapia or cod. 1 cup all-purpose flour. 1 cup cornmeal. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Vegetable oil for frying. 8 small corn tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup crumbled queso fresco cheese. 1 cup Mexican salsa verde. Lime wedges for serving.
Instructions: Fill a small bowl with water and mix the cornmeal, chili powder, cumin, paprika, salt, and pepper. Making sure each fish fillet is well covered, dip it into the flour mix. Put the vegetable oil in a big skillet and heat it over medium-high heat. The fish fillets should be fried for three to four minutes on each side, or until they are golden brown and fully cooked. Put paper towels down to dry. To make the corn tortillas soft, heat them in a dry skillet or the microwave. To put the tacos together, put some shredded lettuce and a piece of crispy fish on each tortilla. Put fresh queso cheese, diced tomatoes, red onion, and cilantro on top. Serve with lime wedges on the side and Mexican verde salsa on top. Enjoy your fish tacos that are hot and spicy with a Mexican twist!
Prep Time: 20 minutes
Cook Time: 10 minutes
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