Ghost pepper fish tacos are a fantastic dish for those who love the bold, intense flavors of spicy food. The heat of the ghost pepper powder adds a unique kick to the crispy battered or grilled fish, making each bite an unforgettable experience. Add tangy slaw and provide a refreshing balance to the spiciness, and the toppings like sour cream or avocado help to cool down your mouth. Ghost pepper fish tacos are perfect for those who want to step up their taco game and try something new and exciting. They are also a great option for anyone who wants to add some spice and heat to their meals, without sacrificing flavor.
How to make Ghost Pepper Fish Tacos.
Ingredients:
- 1 pound firm white fish fillets, such as tilapia or cod
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp ghost pepper powder (adjust based on preference)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp olive oil
- 8 soft taco-sized flour tortillas
- Toppings of your choice, such as shredded cabbage, diced tomatoes, sliced avocado, and lime wedges
Instructions:
- In a small bowl, mix together the salt, black pepper, garlic powder, cumin, and ghost pepper powder.
- In a shallow dish, mix together the flour and cornmeal.
- Sprinkle the seasoning mixture over both sides of the fish fillets.
- Dip each fillet into the flour mixture, pressing firmly to make sure the mixture adheres to both sides of the fish.
- In a large non-stick pan, heat the olive oil over medium-high heat.
- Add the fish fillets to the pan and cook for 3-4 minutes on each side, or until the fish is golden brown and cooked through.
- Warm the tortillas in the microwave for 20-30 seconds.
- To assemble the tacos, place a piece of the cooked fish in the center of each tortilla.
- Top with the shredded cabbage, diced tomatoes, sliced avocado, and a squeeze of lime juice, as desired.
- Serve the ghost pepper fish tacos immediately. Enjoy!