Cornmeal-Crusted Baja Fish Tacos
Cornmeal-crusted fish tacos with Greek yogurt-lime sauce, cabbage slaw, and pico de gallo. Perfect for a flavorful seafood treat!
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Ingredients
- 1 cup Greek yogurt
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 1/4 tsp salt, divided
- 2 egg whites (about 1/3 cup)
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tbsp chili powder
- 12 oz white-fleshed fish fillets, cut into 1-inch pieces
- 1/3 cup vegetable oil (approx.)
- 12 Frescados Taqueria Style Mini Tortillas
- 1 1/2 cups shredded cabbage
- 1 1/2 cups pico de gallo
- 1 avocado, halved, peeled, pitted and diced
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