Fish Tacos
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Fish Tacos
Ingredients
For the Fish Tacos
- 1 1/2 lbs. Rainforest Tilapia
- 15 small corn tortillas
- Vegetable oil
For the 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 (La Croix)
- Note: I use coconut La 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.
For the Garnish
- Shredded cabbage
- Avocados
- Salsa verde
- Lime juice
- Hot sauce
- Pico de Gallo
- 4 Roma tomatoes diced
- 1/2 large white onion, diced
- 1 cup cilantro leaves, minced
- 1 tablespoon lime juice
- Salt to taste
For the 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
- Hot sauce to taste
Instructions
Instructions
For the Sauce
- Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.
For the Pico de Gallo
- Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.
For the Tortillas
- Heat 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.
For the 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 – err 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 °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.
