Panchos Cantinas Tortilla Crusted Fish Tacos Recipes

TORTILLA CRUSTED FISH TACOS WITH AVOCADO CREMA

Steps:

• To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don't own an Airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
• Meanwhile, to prepare the avocado cream, combine the Greek yogurt and avocado so it is smooth. To that, add the lime juice, chili powder and garlic powder. Mix well and set aside.
• Throw your tortillas in a heated saute pan with a little bit of pan spray and cook on high on each side for 30-60 seconds. This helps to get some browned color on them and improves the texture of the tortilla by giving it a chewy bite.
• Remove your fish from the oven when it is done and slice into 1/4" strips.
• To assemble your tacos, start by spreading a generous amount of avocado cream on each tortilla, topping with 1/3 of a fish fillet and diced tomatoes and green onions. Serve immediately.

TORTILLA CRUSTED FISH TACOS

Steps:

• Preheat oven to 375.
• Pat tilapia dry and cut into 1 inch strips.
• Combine flour, paprika, and chili powder in a bowl.
• Place bowls of flour mixture, egg and tortilla in a line. Take fish and first coat with flour. dip and coat in egg and then roll in crushed tortillas. Place on a nonstick baking sheet and cook for 20 minutes or until fish is done.
• Put in taco shell or tortilla, garnish as desired and enjoy!

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

PANKO-FRIED SALMON FISH TACOS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
• Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
• Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon.
• Heat oil in a large skillet over medium heat.
• Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
• Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
• Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

FISH TACOS WITH ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
• In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
• In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.
• To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.
• Preheat the oven to 400 degrees F.
• Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

FISH TORTILLAS

Steps:

• Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
• In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
• Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
• Roll the tortillas, and place seam side down in a greased baking dish.
• Spoon over remaining sauce, and sprinkle with grated cheese.
• Bake in a moderate oven (180C) for about 20 minutes.

CRISPY FISH TACOS (COOKING THE COSTCO WAY)

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!