Crispy Fish Tacos Recipe By Tasty

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EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

Steps:

  • In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  • In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  • Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  • Using a fork, break apart the fillets into bite-size pieces.
  • Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  • Garnish with cilantro and lime juice.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

CRISPY FISH TACOS



Crispy Fish Tacos image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 15

1 1/4 pounds tilapia fillets, about 5
1 cup all-purpose flour
1 teaspoon baking powder
Kosher salt
1 to 1 1/2 cups water
3 cups canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce
1 tablespoon lime juice
2 teaspoon garlic, chopped
3 tablespoons chopped fresh cilantro leaves, divided
Freshly ground black pepper
8 corn tortillas
1/2 head green cabbage, shredded (reserve remaining half for Round 2 Recipe, Bean and Cheese Chalupas)

Steps:

  • Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
  • To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
  • Heat the oil in a deep skillet over medium heat to 360 degrees F.
  • When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
  • To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
  • Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.

CRISPY FISH TACOS



Crispy Fish Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Steps:

  • To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
  • To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
  • Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
  • Yield: 8 servings

CRISPY FISH TACOS (COOKING THE COSTCO WAY)



Crispy Fish Tacos (Cooking the Costco Way) image

Make and share this Crispy Fish Tacos (Cooking the Costco Way) recipe from Food.com.

Provided by MarylandMomof3

Categories     Tilapia

Time 22m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 14

8 frozen fish sticks, Trident brand Ultimate fish sticks
8 corn tortillas (crispy)
1 cup sour cream
1 jalapeno pepper, diced
1 lime, juice of
2 teaspoons cumin
salt and pepper
2 cups lettuce, shredded
1/2 cup salsa
1/4 cup red onion
1 cup tomatoes, diced
1/4 cup cilantro
2 tablespoons lime juice
1/2 cup cheddar cheese, shredded

Steps:

  • Bake fish sticks as directed.
  • Combine sauce ingredients in a small bowl.
  • Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!

CRISPY FISH TACOS



Crispy Fish Tacos image

I came up with this recipe because I love fish tacos and couldn't find any where I live that weren't overly breaded and kind of soggy. We love the crispiness and great flavor of this fish!

Provided by Bethany A

Categories     Main Dish Recipes     Taco Recipes

Time 50m

Yield 12

Number Of Ingredients 14

vegetable oil for frying
2 eggs
¼ cup milk
2 teaspoons taco seasoning mix
2 cups panko bread crumbs
6 cod fillets, quartered lengthwise
1 (10 ounce) package corn tortillas
1 cup sour cream
2 limes, cut into wedges
½ head napa cabbage, shredded
1 tomato, diced
½ onion, diced
1 green bell pepper, chopped
1 avocado, sliced

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
  • Coat each piece of cod in egg batter, followed by bread crumbs.
  • Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
  • Warm tortillas in a microwave oven, 30 seconds to 1 minute.
  • Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 34.1 g, Cholesterol 73 mg, Fat 21.4 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 224.3 mg, Sugar 2.6 g

FISH TACOS



Fish Tacos image

A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank. -Lena Lim, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional

Steps:

  • Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish., Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CRISPY TILAPIA FISH TACOS WITH SLAW



Crispy Tilapia Fish Tacos with Slaw image

Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.

Provided by Jesse San Juan

Categories     Mexican Fish Tacos

Time 50m

Yield 4

Number Of Ingredients 21

1 cup mayonnaise
1 tablespoon diced onion
1 tablespoon finely chopped pickles
1 teaspoon lemon juice
2 cups chopped cabbage
½ cup shredded carrots
¼ cup chopped green onions
¼ cup chopped cilantro
1 clove garlic, minced
1 ½ teaspoons minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 quart vegetable oil for frying, or as needed
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup diet ginger ale
1 pound tilapia (bream), raw
salt and freshly ground black pepper to taste
8 (6 inch) corn tortillas, warmed

Steps:

  • Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
  • Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
  • Heat 1 1/2 inches oil in a deep pot over medium heat.
  • While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
  • Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
  • Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
  • To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g

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From stevehacks.com


20-MIN CRISPY FISH TACOS - RACHAEL'S GOOD EATS
2020-08-14 Rinse cod then pat dry with paper towel and lay flat on a plate. Using tongs or a fork, dip the fish in the egg wash, making sure to cover the entire fillet, then let the excess egg drip off before transferring to the breading mixture.
From rachaelsgoodeats.com


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