Crispy Fish Tacos
Fried whitefish tacos with pico de gallo and veggies
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.
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
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