Welcome back to the second instalment of our Taco Tuesday series. In case you missed last weeks recipe, make sure to check out the delicious Southwest Chicken Tacos.
Of the three tacos that we will be sharing with you, these fish tacos are HANDS DOWN my favourite. Don’t get me wrong, the other two tacos are also amazing, but this fish taco recipe that my husband has carefully crafted over the last number of years is honestly PERFECTION!
There are three components to this recipe: the taco sauce, the coleslaw and the fish. Each are so important and truly take these tacos to the next level! So don’t skip a step…do all three parts and you will thank me later!
I’ve had a number of fish tacos at restaurants in the past and quite honestly, I’ve stopped ordering them because my husband’s are just THAT MUCH BETTER! NO JOKE! I HAVE TO USE ALL CAPS BECAUSE THEY ARE THAT GOOD!
Can you sense my excitement for these babies?!
They are SO good that I’m not going to waste time explaining it to you…I just want to share the recipe so you can go ahead and start making them! So grab out the ingredients and let’s get cooking!
- 1/2 cup sour cream
- 1/2 cup mayo
- Juice of 1 lime
- 1 clove finely minced garlic
- 1 tbsp dried dill
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 cup finely chopped fresh cilantro
- Salt to taste
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp honey
- Juice of 1 lime
- 2 cloves crushed garlic
- 1/2 cup chopped fresh cilantro
- 1 bag of pre-made coleslaw mix
- 1 1/2 lb. boneless skinless white fish fillets (choose a
- firm white fish like cod or halibut) cut into 1” x 2” inch strips
- 1 1/2 cups beer (like a lager)
- 1 cup flour + 2 cups flour for dredging
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp granulated garlic (or garlic powder)
- 1 tsp cumin
- 2 cups panko breadcrumbs
- Lay out strips of fish and lightly season with salt and pepper
- In a medium mixing bowl, combine the beer, flour, cornstarch, salt, granulated garlic and cumin. The batter should be the same consistency as pancake batter.
- Pour 2 cups of flour into a shallow dish, for dredging. In another shallow dish, pour in the panko bread crumbs. Set aside the dish of panko bread crumbs. Dredge each piece of fish in the flour, making sure that the entire surface has been covered. I usually do 5-7 pieces at a time before moving on to the batter
- After the pieces of fish have been dredged, dip them in the batter. Make sure they are only lightly coated by allowing the excess to drip off. Immediately after being dipped in the batter, roll the fish in the panko bread crumbs, covering all sides. You’ll want to use one hand for the wet batter and the other hand for the bread crumbs otherwise you’ll end up with batter clumps in your breadcrumbs.
- Once your fish is battered, begin heating 1 1/2 inches of oil in a high walled pan (or whatever pan/pot you’re comfortable frying in) over medium-high heat. Fry fish in batches of 6-8. The oil should bubble and sizzle evenly. If it doesn’t do this, your oil isn’t hot enough… if it spits and pops, your oil is too hot. Flip each piece once they begin to golden brown. It will take about 3 minutes per side for the fish to become crisp on the outside and fully cooked in the inside. When the are done, place fish in a single layer on a rack… DO NOT toss them in a bowl or pile them. They could become soggy if you do.
- Layer into taco with other ingredients and enjoy!
So go make them and report back on how much you loved them!
Happy Taco Tuesday! And come back next week for the third and final instalment where we share our amazing STEAK tacos! Oh baby!!!
Love & Blessings,
