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2015-07-12

Fried Fish Tacos




Fried Fish Tacos

Fish tacos just make us happy. They remind us of sunny days, eating outdoors with great music and a cool vibe. They are also very versatile, tacos in general are, but with fish tacos in particular there are so many different possibilities that it’s impossible to get bored.

Before we get to how amazingly tasty these tacos are, first a note on deep-frying the fish. The fish is fried here using coconut oil, but you can also use any other healthy fat that has a high smoke point like lard or tallow. The recipe calls for 1-2 cups of oil, which may seem like a lot, but once the oil cools down transfer it back into its container and save it for another frying recipe. Make sure to use a thermometer when heating the oil, the temperature has a lot to do with the final texture and taste of the fish. Too hot and the fish will cook too quickly on the outside and be raw on the inside, and it can also impart a bitter taste. Too low and the fish won’t crisp up nicely and will be soggy. It’s all made easier if you use a deep fryer, but don’t worry if you don’t own one either. We used a deep sauté pan on the stovetop and the fish turned out perfectly. We just made sure to be extra careful with the hot oil and not to leave it unattended at any time.

Now for what to expect when you sink your teeth into these amazing tacos. First, if you choose to make the cauliflower tortillas you are at a great starting point, they add a good sturdiness for all the fixings. Lettuce will work as well if want to make a lighter and quicker meal. The fish has a nice crisp crunch on the outside and is tender and flaky on the inside. The cabbage gives you a nice clean and fresh bite where the Pico de Gallo adds some tang and acidity. Then the spicy mayo rounds it all out with a creamy kick. It’s a perfect meal to just sit back, relax, and smile while you eat.

Fried Fish Tacos Recipe

Servings SERVES: 4Preparation time PREP: 25 min.Cooking time COOK: 10 min.

Ingredients

  • 1 1⁄2 lbs tilapia fillets, or 4 fillets
  • 3⁄4 cup tapioca starch + 1⁄2 cup for dredging
  • 1⁄4 cup coconut flour
  • 2 eggs
  • 1⁄4 cup sparkling water
  • 1-2 cups coconut oil for frying
  • 2 cups cabbage, shredded
  • Cauliflower tortillas
  • Lime wedges, for serving, optional
  • Sea salt and freshly ground black pepper

Ingredients for the Pico de Gallo

  • 2 Roma tomatoes, diced
  • 1⁄4 cup + 2 tbsp onion, finely diced
  • 2 tbsp jalapeño, minced
  • 1 tbsp fresh cilantro, chopped
  • 2 tbsp freshly squeezed lime juice
  • Sea salt

Ingredients for the spicy mayo

  • 1⁄4 cup homemade mayonnaise
  • 1 tbsp homemade sriracha (or to taste)
  • 2 tsp freshly squeezed lime juice (or more to taste)
Fish taco preparation

Preparation

  1. For the Pico de Gallo, mix together the tomatoes, onion, jalapeño, and cilantro together.
  2. Add the lime juice and sprinkle of salt and mix.
  3. Taste and adjust the salt if needed.
  4. Serve with …

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