Last year when I was taking Blair to Atlanta regularly, I ate a lot of Taquería del Sol’s fish tacos. Their absolute divineness led me to attempt to recreate them.
So I did.
But because I’m me, I forgot to write down how I did it. So when I got the bright idea to post my recipe, I tried again, took pictures, etc. But they didn’t turn out right. Great.
Fast forward a year or so. Today I got an itch to try again. And this time, I nailed it! (Well maybe not exactly like Taquería, but they’re mighty yummy!)
Introducing my fish tacos… inspired by Taquería del Sol’s fish tacos with jalapeño lime mayo.
I used tilapia (the frozen individually wrapped ones) and cut them in half. I seasoned them evenly with Tony Chachere’s and paprika.
I dipped them into some self-rising corn meal mix.
And fried them in canola oil.
They came out nice and brown!
Meanwhile, I mixed up my sauce. I combined 1/2 cup of mayonnaise, 1 tablespoon of jalapeño juice, and the juice of 1/2 a lime. If you’re feeling spunky, add a teaspoon of chopped jalapeño. I used juice from jarred jalapeños and chopped a few of those to mix in.
I used two pieces of fish in each taco, added lettuce, and drizzled some jalapeño lime mayo on top.
Add chopped tomatoes and enjoy!
Tilapia, cut in half lengthwise
Tony Chachere’s Creole Seasoning
Self-rising corn meal mix
1/2 cup mayonnaise
1 T jalapeño juice
1/2 lime, juiced
1 tsp diced jalapeños (optional)
Soft flour tortillas
Season fish with Tony Chachere’s and paprika. Cover fish with self-rising corn meal mix and fry until golden brown. (Alternate cooking method: cover in bread crumbs and bake.)
Mix mayonnaise, jalapeño juice, and lime with a wisk. Place fish in a soft flour tortilla. Add shredded lettuce, drizzle mayo, add tomatoes to taste.