| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 tacos |
Ingredients
- 3/4 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 3/4 cup milk
- 1 pound trout, flounder or sole, cut into 1-inch strips
- Canola or olive oil
- 1 package corn tortillas
- Bourbon Slaw, recipe follows
- 1 package bacon, chopped, cooked until crispy and drained on paper towels
- 1 package bacon, chopped, cooked until crispy and drained on paper towels
- 1/2 cup fresh cilantro leaves
- 1/2 cup mayo
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Juice of 1 lime
- 1 medium head purple cabbage, thinly sliced
Instructions
- Heat a nonstick skillet over medium-high heat.
- Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix.
- Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray.
- To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately.
- In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1089 |
| Total Fat | 86 g |
| Saturated Fat | 24 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 39 g |
| Cholesterol | 152 mg |
| Sodium | 1261 mg |
Reviews
We didn’t make the trout, but we made the Bourbon Slaw for chicken tacos. We used chicken from a batch of the Food Prep Instant Pot Shredded Chicken (reheated in a saute pan with southwest seasoning). In addition to the slaw we topped with queso fresco, sliced pickled jalapenos, avocado, and chopped culantro. Excellent blend of flavor.