Crispy Fish Tacos Cooking The Costco Way Recipes

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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 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

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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