Ingredients
Scale
- Oil 8 (4-inch) La Banderita Corn Tortillas (Mini Tacos)
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup lime juice
- 4 (3 to 6 ounce) fish filets, such as cod or tilapia, washed and patted dry
Garnishes: Thinly sliced radishes, fresh cilantro, crema tarter sauce, white onion
Instructions
- Preheat a large frying pan on medium to medium-high heat with enough oil to cover the entire bottom of the frying pan.
- To make coating for fish, in a small bowl, add cornstarch, salt, and ground black pepper and mix thoroughly.
- In a separate small bowl, add lime juice.
- Dredge each fish filet through lime juice until coated evenly on both sides, shaking off excess. Bread each filet in cornstarch mix.
- When the oil is hot, place the breaded fish in frying pan and cook for three minutes on each side.
- Carefully remove from frying pan and place on paper towels to drain.
- Break fried fish into pieces and serve on La Banderita Mini Corn Tortillas. Add your favorite garnishes.