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Fish Tacos

If you prefer your fish tacos to be spicy, you can cook them on the grill. Brush the grill grates with oil and cook the fish for about three minutes on each side. Alternatively, you can buy a grilled pan and cover the fish with aluminum foil. For a Mexican dish, the sauces should be well-seasoned. For a Mexican meal, you can choose from a variety of flavors and spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serves
Course: Main Course
Cuisine: Mexican
Calories: 342
Ingredients Method Video Notes

Ingredients
  

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
Fish Tacos
  • 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)

Method
 

Pico de gallo
  1. Combine all ingredients and place in the fridge at least one hour so the flavors can blend
Fish Tacos
  1. Beat eggs, mix in milk and melted butter. Mix flour, baking powder, salt and sugar and stir into egg mixture. Mix until smooth.
  2. Cut the fish into individual sized pieces, around 1-2 inches across and one inch wide, enough for 2 pieces to fill each taco.
  3. 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.
  4. Serve with your choice of corn or flour tortillas. Warm tortillas in the microwave or fry.

Video

Notes

I usually use cod since it’s nice and firm, and isn’t too expensive. However you can use any firm white fish such as cod, haddock, shark or sword fish. But like I said earlier, I wouldn’t recommend using tilapia. I know it’s tempting since it’s so cheap, but it’s cheap for a reason. It falls apart and lacks in flavor. Kyle and I argue about how to eat a fish taco. He says corn tortilla with no avocado. I said flour tortilla with avocado. But then again, I believe a ripe California avocado tastes good on just about everything! One thing we do agree on is that a perfectly fried fish taco doesn’t need a creamy sauce, and that lime juice is enough. There is a popular restaurant around here that serves their fish tacos with a bacon ranch sauce, and though the thought may sound good, I prefer my fish tacos to taste light and bright. Let’s save the ranch for cheap salads!