Fish Tacos. Delicious, fresh, light and satisfying fish tacos. How I love thee. There are three parts to a good fish taco. Bright seasonal toppings, the batter for your fish, and of course the fish itself.
However unlike most recipes you may see online for fish tacos, I believe the toppings are more important than the fish you use. Sure, I would never use tilapia so it is some what important, but for fish tacos you really want to find the best toppings you can. Perfectly ripe avocados, juicy limes, crisp cabbage and of course the most colorful and fresh pico de gallo you can make.
Pico de gallo
- 2 Large Tomatoes seeded and diced
- 1/4 cup Cilantro chopped
- 1/4 cup Onion chopped
- 2 tsp EVOO
- 2 TBS Lime Juice
- 1 tsp Kosher Salt
- 2 Eggs
- 1 3/4 cup Milk
- 1 TBS Butter melted
- 2 cup Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1 TBS Sugar
- 1 lb Fresh Fish Filets cod, haddock, shark or swordfish
- Frying Oil your preference ( I use Veg Oil)
Pico de gallo
- Combine all ingredients and place in the fridge at least one hour so the flavors can blend
- Beat eggs, mix in milk and melted butter. Mix flour, baking powder, salt and sugar and stir into egg mixture. Mix until smooth.
- Cut the fish into individual sized pieces, around 1-2 inches across and one inch wide, enough for 2 pieces to fill each taco.
- Heat oil until 350 degrees degrees. Pat dry fish and dip in battering. Fry for 1 – 2 minutes until batter is golden brown. Use a slotted spoon to pull fish out of frying oil and drain briefly on paper towels. Serve warm with toppings of choice.
- Serve with your choice of corn or flour tortillas. Warm tortillas in the microwave or fry.
Tips and Tricks
The most important part of Fish Tacos is the sauce. The tacos should be well seasoned and have plenty of flavorful fish. The best salsa is made from tangy mango. If you are going for a Mexican flavor, choose a creamy sauce. Fresh garlic adds another layer of flavor. Aside from lime juice, you can also add chili powder and garlic powder. White fish, such as talapia, can be baked in the oven.
To make fish tacos, fry the fish until it’s golden brown. Drain it on paper towels and set aside. Meanwhile, warm tortillas in the microwave. Fill the tacos with fish, tomato salsa, cabbage slaw, and cream sauce. Sprinkle with lime wedges and serve with hot sauce. Here are a few tips for making your own tacos: garnish them with avocado or chopped cilantro. For the best flavor, serve them with warm tortillas.
To serve, cut the fish into pieces and lay it on the tortilla. Then, spread the tortillas with taco sauce. To serve, drizzle with a little hot sauce. You can also use lime wedges to squeeze over the fish. When assembling the tacos, you can add some tomatoes and cabbage, as well as some avocado and other toppings. Finally, serve the fish tacos with lime wedges and hot sauce.
For the toppings, you can use chopped cilantro or thinly sliced cabbage. If you’re short on time, you can substitute avocado for the chopped cilantro. You can drizzle the fish with a sriracha cream sauce to complete the flavor. You can serve your favorite tacos with a side of coleslaw or cabbage slaw. Then, enjoy the delicious taste and the health benefits of Fish Tacos!
To prepare the tacos, heat corn tortillas in a skillet. Sprinkle seasonings over the fish, preferably lime juice, and top with cabbage slaw. While the fish is baking, prepare the slaw. Mix mayo, lime juice, and honey. Then, add the tacos to the plate. Assemble the tacos and serve. You can make the salsa and slaw beforehand and store it in the fridge or freezer.
Assemble the tacos. If you’re not vegetarian, fish tacos can be made with shrimp, halibut, and grouper. Other types of fish can be used, depending on the type of fish you choose. Regardless of the source, you’ll need to cook it in the oven. To cook the fish, place it in the tortillas. Remove the skin from the fish. Using a fork, slice it into small pieces.
To assemble the tacos, prepare the tortillas. The tortillas should be heated in a skillet. When the fish is cooked, the tacos should be topped with a small amount of tomato salsa, cabbage, and avocado. Then, drizzle the tacos with the cream sauce and serve. To prepare the fish, you can use any kind of tortilla you prefer. Just remember to serve the tacos with a lime wedge or hot sauce.
In a skillet, heat the tortillas until they’re almost done. Wrap them in a dish towel and prepare the fish. Fill the tortillas with three pieces of the fish, tomato salsa, and a pinch of cabbage. To make the tacos more filling, drizzle the sauce over the fish. You can add avocado to the tacos. Aside from the sauce, you can add chopped cilantro or avocado to the tacos.
A good salsa is essential for the perfect fish taco. It must be flavorful and can’t be overpowered by any other ingredient. You can make a great sauce by mixing mayo, sour cream, or avocado. Moreover, you can add any other ingredients you want to your fish taco. A great fish taco sauce will make the whole dish taste delicious. You can prepare it a day or two in advance.