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Fish Tacos

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Fish tacos are great for a crowd or a simple weeknight dinner. The batter is sweet and light while the fish is moist and flavorful.

Ingredients

Scale

Fish Tacos

  • 1 1/2 lbs. Rainforest Tilapia or other firm white fish.
  • 15 small corn and or flour tortillas
  • Vegetable oil

Fish Taco Batter

  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1 tablespoon honey
  • 1 can soda (le croix) note: I use coconut le Croix because that’s what I usually have on hand.  I’m not sure if it makes a huge flavor difference but this batter is so very good I just always do it this way.

Garnish

  • shredded cabbage
  • Avocados
  • salsa verde
  • lime juice
  • hot sauce
  • Pic de Gallo
  • 4 Roma tomatoes diced
  • 1/2 large white onion, diced
  • 1 cup cilantro leaves, minced
  • 1 tablespoon lime juice
  • salt to taste

Sauce

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 clove garlic crushed
  • Hot sauce to taste

Instructions

Sauce

  • Whisk the Sauce ingredients together in a medium bowl, cover and refrigerate.

Pico de Gallo

  • Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.

Tortillas

  • Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.

Fish

  • Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add to get to the consistency of pancake batter.
  • Slice fish into strips approximately 3/4” wide x 4″ long (they don’t have to be exact – error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
  • Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
  • Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper towels.

Assemble

  • Add fish to tortillas and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.

Notes

Enjoy xo

Keywords: tacos, shrimp, fish, seafood, shrimp tacos, fish tacos

Find it online: https://www.tableanddish.com/shrimp-and-fish-tacos/