Fresh Fish Tacos

Ingredients.

1 pound grey mullet fillets (or other suitable fish), cut into small pieces

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

For the tacos:

8 small corn tortillas

1 cup shredded cabbage or lettuce

1/2 cup diced tomatoes

1/4 cup chopped cilantro

1/4 cup diced red onion

Lime wedges (for serving)

For the sauce:

1/2 cup mayonnaise

2 tablespoons lime juice

1 tablespoon chopped cilantro

1/2 teaspoon chili powder

Salt and pepper to taste

Frying fish.

In a shallow bowl, combine the flour, cornmeal, chili powder, cumin, paprika, salt, and pepper. Mix well.

Heat vegetable oil in a skillet over medium heat for frying. Dip each piece of fish into the flour mixture, coating it thoroughly, and shake off any excess.

Fry the fish in the hot oil until golden brown and crispy, about 2-3 minutes per side. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.

Prepare sauce.

In a small bowl, mix together all the sauce ingredients: mayonnaise, lime juice, chopped cilantro, chili powder, salt, and pepper. Set aside.

Taco time.

Warm the corn tortillas in a dry skillet or wrap them in aluminum foil and heat them in the oven until soft and pliable.

To assemble the tacos, spread a spoonful of the sauce onto each tortilla. Top with shredded cabbage or lettuce, diced tomatoes, chopped cilantro, diced red onion, and a few pieces of the fried fish.

Serve the fish tacos with lime wedges on the side for squeezing over the tacos.