Gary Deckmans Fish Tacos Recipes

15-MINUTE FISH TACOS (MADE WITH FISH STICKS!)

Steps:

• Cook fish sticks as directed on package, or use our air fryer method for cooking frozen fish sticks.
• While fish sticks cook, place shredded cabbage, juice from ¼-½ lime, and salt in medium bowl. Toss to combine. Set aside.
• Add all ingredients for fish taco sauce to blender. Blend until smooth and well combined. Set aside.
• When fish sticks are cooked, transfer them to medium bowl. Squeeze juice from ¼ lime over fish sticks, add chili powder, and toss to coat.
• Place 2 fish sticks in each tortilla. Top fish sticks with slaw. Drizzle sauce over slaw and garnish tacos with cilantro and feta or queso fresco. Serve immediately.

CRISPY FISH TACOS RECIPE BY TASTY

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!