Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/4 pounds ling cod, cut into 1-inch fingers; 1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper; 1 cup flour; 1 1/4 cups water; 1 egg; ⅛ teaspoon baking soda; Vegetable oil for frying; Coarse salt to taste; 16 6 1/2-inch corn tortillas; 2 cups shredded cabbage; 2 cups medium tomatoes, chopped; 1/2 cup chopped onions; 1/2 cup chopped cilantro; Crema or sour cream; 1/2 cup mayonnaise; 1 cup guacamole; Salsa and lime wedges

Servings: persons

1 1/4 pounds ling cod, cut into 1-inch fingers
1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper
1 cup flour
1 1/4 cups water
1 egg
⅛ teaspoon baking soda
Vegetable oil for frying
Coarse salt to taste
16 6 1/2-inch corn tortillas
2 cups shredded cabbage
2 cups medium tomatoes, chopped
1/2 cup chopped onions
1/2 cup chopped cilantro
Crema or sour cream
1/2 cup mayonnaise
1 cup guacamole
Salsa and lime wedges

1
Dust fish pieces with seasoned flour.
2
Mix together flour, water, egg and baking soda.
3
The batter should be the consistency of heavy cream.
4
A few lumps are okay.
5
Heat oil to a depth of two inches in a deep pot to 375 degrees.
6
Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes.
7
Drain on paper towels and sprinkle with salt.
8
Steam tortillas (see potato tacos).
9
Use two tortillas for each taco, laying one tortilla on another (to insure sturdiness), and fill with 1 to 2 pieces of fish, cabbage, tomato, onion, cilantro and crema or sour cream.
10
For Ensenada-style taco, thin the mayonnaise with 2 1/2 tablespoons of water and spread on tortillas.
11
Fill as above and top with guacamole.
12
Serve both taco varieties with lime wedges and salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 pounds ling cod, cut into 1-inch fingers, 1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper, 1 cup flour, 1 1/4 cups water, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos

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