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–+ servings

Crispy Fish Tacos

Fried whitefish tacos with pico de gallo and veggies
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 530 kcal

Equipment

  • cooking thermometer

Ingredients
  

Lime Crema
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons fresh lime juice (about 1 small lime)
  • 2 teaspoons sriracha hot chili sauce
  • 1 teaspoon sweet chili sauce
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
Fish
  • 1 ¼ pounds white fish fillet, cut into 4 x 1-inch strips (cod used in this recipe)
  • 1 ½ cups buttermilk
  • ¾ cup all-purpose flour
  • ¾ cup cornstarch
  • ¼ teaspoon red pepper, ground
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • cooking oil with high smoke point (such as canola or peanut oil)
Tacos & Toppings
  • ½ cup corn, toasted (may use fresh, canned, or frozen corn)
  • 1 tablespoon butter
  • (6) 6-inch flour tortillas
  • 1 cup red cabbage, shredded
  • 1 cup iceberg lettuce, shredded
  • 2-3 green onions, chopped
  • 3 tablespoons cilantro, chopped
  • ½ avocado, sliced (sprinkle with lemon juice to prevent browning)

Instructions
 

Lime Crema
  • Stir the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder until well mixed. Place in the refrigerator.
Cooking Fish
  • Pour the buttermilk into a wide, shallow bowl.
  • In another wide, shallow bowl, add the flour, cornstarch, red pepper, salt, and pepper. Stir to mix
  • Soak the fish strips in buttermilk for 5 minutes.
  • Pour 2 inches of cooking oil into a pan. Heat it to 350°F.
  • Take the fish from the buttermilk and dredge it in the flour mixture until well coated. Then, shake off the excess.
  • Add a few fish pieces to the hot oil and fry until golden brown or the internal temperature is 145°F.
Assembling Tacos
  • Melt a tablespoon of butter in a skillet and add fresh or frozen corn. Stir on medium heat until the corn is cooked and begins to toast. Remove from the heat.
  • Heat tortilla shells one at a time in a non-stick skillet for a few seconds until they begin to toast. Remove from the heat and gently fold in half.
  • Place chunks of fish, lime crema, pico de gallo, corn, cabbage, lettuce, green onions, cilantro, and avocado in the folded tortilla shells. Serve immediately.

Notes

Click here for a pico de gallo recipe.

Nutrition

Calories: 530kcalCarbohydrates: 61gProtein: 27gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 68mgSodium: 660mgPotassium: 666mgFiber: 4gSugar: 7gVitamin A: 738IUVitamin C: 15mgCalcium: 158mgIron: 3mg
Keyword fried fish tacos, fried white fish tacos, White Fish Tacos
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