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Fish Tacos

iStock 000013396079XSmall 300x199 Fish Tacos

Fish Tacos
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • FOR THE FISH:
  • 1 cup Panko
  • 1 egg, slightly beaten with 1 teaspoon water
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • Vegetable oil, for frying
  • 1 pound boned, skinned white fish (cod, catfish, halibut)
  • 24 warm corn tortillas
  • ½ head shredded cabbage
  • Lime wedges
  • FOR THE CHIPOTLE SAUCE
  • ½ cup good mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon chipotle powder, or to taste
  • FOR THE PICO DE GALLO
  • 3 ripe plum tomatoes, seeded, finely chopped
  • ¼ cup small white onion, finely chopped
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 jalapeño, seeded, finely chopped
  • Juice of 2 limes
  • Kosher salt & freshly cracked black pepper, to taste

Instructions
  1. In a bowl, whisk together flour, salt and cayenne pepper.
  2. Rinse fish and pat dry. Cut into 2-inch pieces.
  3. Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
  4. Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
  5. Fry until golden brown, about 2 minutes.
  6. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
  7. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!

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