Cornmeal-Dusted Lingcod Tacos
What's not to love about fish tacos? Well, here's a fun twist on a classic dish! We made ours with lingcod, but these would also be really tasty with halibut or Pacific cod. A definite crowd-pleaser—just don't count on leftovers!
1 pound of lingcod
your choice of cooking oil
chipotle powder, or other seasoning
salt & pepper
salt & pepper
First make your coleslaw. Thinly chop 1/3 a head of red cabbage, grate 3 carrots, dice half a red onion and one jalapeño, and chop one green onion and one small handful of cilantro. Mix together with juice of half a lime, ¼ cup sour cream, and ¼ cup mayonnaise. Add salt & pepper to taste. Place in refrigerator.
Remove pin bones and dry lingcod with paper towel. Chop into pieces roughly 1” x 3”. Pour cornmeal onto plate or pie dish. Add seasoning, such as salt, pepper, and chipotle powder, then mix. Now begin heating oil in skillet or non-stick pan on medium-high. Lightly coat the lingcod pieces in the cornmeal mixture.
Cook Fish & Heat Tortillas
When oil is hot, add lingcod. Sear for several minutes, until bottom side is golden brown, then flip. When second side turns golden brown, remove fish and set on a plate with a paper towel. Repeat as necessary. As you cook the lingcod, warm corn tortillas. You can do this in the microwave or in a second pan with oil.
When fish and tortillas are both ready (time them to finish around the same time if you can), fetch coleslaw from the refrigerator. Prepare any other toppings you’d like, such as sour cream, sliced avocado, chopped cilantro, and hot sauce at this time. Fill tortillas with one to two pieces of lingcod, a spoonful of coleslaw, and other toppings to enjoy! Serve with a green salad or rice and beans.