Cornmeal-Crusted Fish Tacos

Prep time:20 min
Total time:30 min

Yield 8 tacos


2 tbsp fresh lime juice

2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp each salt and pepper

1 lb firm white fish fillets, such as cod, haddock or snapper, cut into 8 pieces

1/2 cup cornmeal

1/4 cup Longo’s 100% Pure Canola Oil (approx.)

2/3 cup each guacamole and pico de gallo

8 small Longo’s Whole Wheat Tortillas, warmed

Fresh cilantro leaves (optional)

Creamy Lime Sauce

1/3 cup each Longo’s Sour Cream and Mayonnaise

1 tsp grated lime zest

2 tbsp fresh lime juice


    Creamy Lime Sauce
  • Combine sour cream, mayo, lime zest and juice. Cover and refrigerate for up to 1 day.
  • Tacos
  • Combine lime juice, chili powder, cumin, salt and pepper. Roll fillets in lime mixture to coat. Spread cornmeal on rimmed plate; coat strips well. Let rest for 20 minutes.
  • Heat half of the oil in large frying pan. Fry fillets, turning once, until they’re crisp, bronzed and flake easily with tip of knife. Transfer to paper-towel- lined platter. Fry remaining fillets in remaining oil.
  • Spread guacamole over tortillas, add a strip of fish, a generous spoonful of the Creamy Lime Sauce and salsa. Garnish with cilantro (if using).
  • Shrimp Variation
  • Omit fish fillets and use 1 bag Longo’s raw 21/25 shrimp.

Nutritional Information

Per serving (2 tacos): 610 calories
  • Protein 29g
  • Fibre 8g
  • Fat 33g
  • Sugar 5g
  • Carbs 53g
  • Sodium 1150mg