Or try my spicy pan-fried rock cod, sole or salmon with Tajín (chili powder with lime and salt) in the recipe below. Salmon is rich in omega-3, the healthy fat.
I add lots of fresh vegetables in the slaw: cabbage, radishes, cilantro and green onions. Top with lime juice, salsa and avocado chunks or Sonia’s guacamole.
Pan Fried Fish Tacos Serves 3 hungry people
Crunchy yet still not as greasy as deep-fried fish tacos, I made these with dry masa harina (corn flour) that I used for making tortillas or tamales. They are not as coarse as cornmeal. The tamale masa harina is coarser than tortilla masa harina. Use whichever you have on hand.
2 – 4 Tb canola oil as needed
1/2 cup masa
1 tsp salt
several grinds black pepper
1/2 tsp paprika
1/2 tsp smoked paprika (optional)
1 tsp Tajín (tah -Heen) (chili powder with lime and salt)
juice of 2 limes plus a cut up lime for serving
Combine masa, Tajín, salt and pepper on a plate.
Rinse fish well then cut up into 3 to 4 inch pieces. Roll them in the masa.
Heat oil until hot. Place fish pieces in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side. If necessary, add another spoonful of oil between batches.
Sprinkle with lime juice. Serve with vegetable slaw as below.
Taco Ingredients: Makes 6 tacos
6 corn tortillas
1 cup shredded cabbage
¼ cup cilantro leaves, chopped
2 large radishes, sliced
3 green onions (scallions), sliced thin
juice of 1 lime, plus another lime to squeeze on tacos
salsa to taste
salt to taste
avocado chunks or Sonia’s guacamole to taste
Squeeze juice of another lime on the fish.
Fill with fish and cabbage slaw. Top with guacamole, more lime juice and salsa.
This recipe can also be viewed at