Fish Tacos & Fresh Flavors

Ingredients

Fish Dredge

• 1 cup cornmeal

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon salt

Guacamole

• 2 ripe avocado
• 1 tablespoon finely diced red onion
• 1 tablespoon chopped fresh cilantro 
• 1 tablespoon fresh lime juice ( roughly ½ of a lime) 
• 1 small tomato
• 1 small garlic clove, minced
• ⅛ teaspoon salt
• Pinch of ground cumin 

Pico de Gallo

• 1 medium ripe tomato (deseeded and diced (about ¾ cup)
• 2 tablespoons of finely diced red onion
• 1 tablespoon chopped fresh cilantro 
• 1 tablespoon fresh limejuice (½ lime) 
• ½ small jalapeño, finely minced (seeds removed) 
• ⅛ teaspoon salt

Vinegar-Based Cilantro Cabbage Slaw

• 1 cup finely shredded green cabbage (about ¼ small head)
• ½ cup finely shredded red cabbage (optional, for color)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely diced red onion or scallion (optional)
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon neutral oil (sunflower, canola, or avocado)
• ½ teaspoon sugar (balances acidity)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional, for heat)

Smoky Lime Crema

• ¼ cup sour cream (or Mexican crema)
• 1 tablespoon mayonnaise (optional for extra richness)
• 1 tablespoon fresh lime juice (about ½ lime)
• ¼ teaspoon lime zest
• ½ teaspoon smoked paprika
• ⅛ teaspoon garlic powder
• Pinch of salt (to taste)
• 1–2 teaspoons water (optional, to thin for drizzling)

Other Ingredients

• Corn/Flour Tortillas (preference)

• Gulf Fish filet

• Tortilla chips (to serve with dips)