give me your fish taco recepies please. i'm using perch
Recipies & Cooking
fish tacos
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Fish Tacos
- Cut fish into 3/4" to 1" chunks - will need 5-6 chunks per taco
- Cover with flour (flour: add spice to taste - garlic powder, salt, pepper, cayenne, chipotle powder, etc)
- Can double coat with a dip in milk or beaten eggs then cover with bread crumbs for a crunchier/ breadier fish chunk
- Fry in oil to light golden
- Use tortillas of choice: I like soft flour or traditional soft corn quickly fried after fish in oil is good too
- Add toppings of choice: shredded cabbage, cheese, tomato, onion, cilantro, guacamole, jalepeno, alfalfa sprouts, etc.
- Top with spoonful or two of “white sauce”: 1/2 cup mayo, 1/2 cup sour cream, 1 tbls worcheshire sauce, 1 tbls horseradish, 3-4 tbls lime juice, 1/4 cup finely chopped cilantro, touch of garlic, dash salt and pepper, add sour cream if it is not thick enough - adjust ingredients to taste
- Consume with copious amounts of margaritas
https://natashaskitchen.com/fish-tacos-recipe/
I make this recipie all the time, nice if you don't want to deep fry anything. I usually double the seasoning and just do it in a pan on the stove top. Never used to be a fan of corn tortillas but they make the recipie along with the sauce. Any type of cheese works. Everyone says it's as good as something fro. A restaurant.
I make this recipie all the time, nice if you don't want to deep fry anything. I usually double the seasoning and just do it in a pan on the stove top. Never used to be a fan of corn tortillas but they make the recipie along with the sauce. Any type of cheese works. Everyone says it's as good as something fro. A restaurant.
Displaying 1 to 6 of 6 posts
