Who doesn’t love tacos? Crispy fish tacos in particular. We tend to use corn tortillas for these as they are a little lower in carbs, calories. I guess it makes me feel better about filling it with fried fish! Use whatever kind that your family prefers. A sliced avocado would be a good addition if you had one in the house.
I have a small enameled cast iron pot that I always use for frying things I think it is a 1.5 qt. The pot is small enough not to use a ton of oil and just big enough to get the job done for the 4 of us. Any sturdy pot will do, just make sure you don’t overfill the pot with oil, under halfway full will do. This is an easy recipe if you make sure all your items are prepped and cut before you start cooking.
Tips
You can strain your leftover oil into a mason jar after it cools a bit to reuse it. I just fold a coffee filter over the jar and slowly pour in the oil. When the oil is done straining, keep it in the fridge till next time. Then, when the oil is trash, place it in a coffee can to throw away, or I have found that Boy Scout popcorn tins work well, thanks to my friend Shelley, I have tons of them! The Cilantro Lime Rice recipe would be good as a side dish or just added right into the taco. I hope you enjoy!
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Crispy Fish Tacos
Equipment
Ingredients
- vegetable oil for frying
- 3/4 cup flour
- 1 tablespoon chili powder
- 1.5 pounds cod or halibit Cut into about 2 inch strips
- 12 corn tortillas
- 1/2 cup salsa or hot sauce for serving
- salt and pepper
Slaw
- 10oz bag angel hair slaw mix
- 1/2 cup cilantro choppped
- 2 tablespoons honey
- 1/3 cup mayonnaise
- 1 lime 1 half for juice the other half cut into wedges for serving
Instructions
- Heat up about 3 inches of oil in a medium pot over medium low heat. Make sure the oil is under the halfway point of the pot to avoid spills and overflow. you could also use a counter top fryer if you have one.
- Toss the cabbage, cilantro, honey, mayo, juice from half the lime, and salt and pepper in a bowl, reserve for later. Wrap the tortillas in a damp paper towel and set in the microwave, Before serving heat these up for 30 to 45 seconds.
- In a freezer bag add the flour, chili powder, salt and pepper, shake to combine. Add the cut fish to the bag and shake it up to coat the fish. Using tongs remove the fish from the bag and add to the oil. You will have to do this in batches. DO NOT overcrowd the pot, Fry each batch for about 3 to 4 minutes, Remove from oil with a slotted spoon or tongs and transfer to a paper towel lined plate. Season each batch with some salt as you take them out of the oil.
- When all the fish is fried heat up your tortillas and assemble your tacos. Add some fish, slaw, and salsa. Serve with the left over lime slices and enjoy!
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
It’s a family favorite!