Crispy Fish Tacos
These Crispy Fish Tacos are a celebration of flavor and warmth, featuring a seasoned crispy fish filling topped with fresh ingredients for a delightful meal.
Ingredients
For the Fish
- 1 pound White Fish (cod or tilapia), filleted and cut into strips Substitute with shrimp or tofu for a vegetarian option.
- 1 cup Flour Use cornmeal for a crunchier texture.
- 1/4 cup Cornstarch Helps achieve a crispy coating.
- 1 teaspoon Cayenne pepper Adjust for your spice tolerance.
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- to taste Salt and Pepper
- 1 cup Buttermilk Substitute with almond milk mixed with a touch of vinegar for a dairy-free version.
For Tacos
- 8-10 pieces Taco Shells (corn or flour) Adjust according to appetite.
- to taste Toppings (shredded cabbage, fresh cilantro, diced tomatoes, sliced avocados, lime wedges) For serving.
Instructions
Preparation
- In a bowl, combine flour, cornstarch, cayenne, paprika, garlic powder, salt, and pepper.
- In another bowl, pour in the buttermilk. Dip each fish strip into the buttermilk, allowing the excess to drip off, then dredge it in the flour mixture for a good coating.
Cooking
- Heat a large skillet with about 1/2 inch of oil over medium heat. The oil should be hot enough to create a gentle sizzle when the fish hits the pan.
- Once the oil is shimmering, carefully place the battered fish into the skillet in small batches. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Warm your taco shells in the oven or on a skillet while the fish is cooking.
Assembly
- Assemble your tacos by placing crispy fish in the shell and topping with shredded cabbage, fresh cilantro, diced tomatoes, avocado slices, and a squeeze of lime.
Notes
Store fried fish in an airtight container in the fridge for up to two days. Reheat in a hot skillet for the best texture. Taco shells can be stored separately in a resealable bag.