Crunchy Fish Tacos Recipe Recipes Recipe Cards

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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

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

CRUNCHY FISH TACOS



Crunchy Fish Tacos image

The fish in these tacos get their amazing crunch from Old El Paso® taco shells.

Provided by Old El Paso

Categories     Old El Paso®

Time 30m

Yield 4

Number Of Ingredients 6

9 each Old El Paso® taco shells
2 teaspoons Old El Paso® taco seasoning mix
1 pound tilapia fillets
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
1 cup pico de gallo salsa
½ cup sour cream

Steps:

  • Heat oven to 425 degrees F. Line cookie sheet with foil.
  • Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
  • Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 47.6 g, Cholesterol 54.2 mg, Fat 17.5 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 1067.3 mg, Sugar 3 g

FIERY FISH TACOS WITH CRUNCHY CORN SALSA



Fiery Fish Tacos with Crunchy Corn Salsa image

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Provided by LouiseCol

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 13

2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  • In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • Brush each fillet with olive oil, and sprinkle with spices to taste.
  • Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g

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

CRUNCHY FISH TACOS RECIPE - (4.6/5)



Crunchy Fish Tacos Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 18

Pink Chile Mayonnaise:
2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage (I used regular cabbage), finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
NOTE: I use only 1 chipotle

Steps:

  • Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

CRISPY FISH TACOS



Crispy Fish Tacos image

Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).

Provided by spatchcock

Categories     Halibut

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

peanut oil, for frying
2 cups panko breadcrumbs
3 eggs
kosher salt
fresh ground black pepper
2 lbs red snapper fillets or 2 lbs other firm flesh white fish fillets
8 corn tortillas
1/2 head napa cabbage, shredded
chili mayonnaise (see posted in my recipes)
lime wedge, for garnish

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 Chili Mayo.
  • Squeeze on some lime juice, roll up, and eat!

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