In this topic, we are going to tackle a rather healthy and nutritious approach and finally be able to whip ourselves up some healthy, honest-to-goodness fried fish taco.
When you think of tacos, you would imagine a mush of beef, cheese and grease oozing about in your hand, rendering it all oily and a bit unpleasant feeling in your hand.
But when you eat it, all that oiliness is all but irrelevant as the taste makes up for the inconvenience that tacos inherently have.
But have you ever heard of fried fish tacos?
Crispy Fish Tacos – Tacos Can Be Healthy, Too!
In preparing fried fish tacos, there are four components that you have to make independently at first before you can amalgamate them altogether.
The first is the assembly which is going to consist only of warmed corn tortillas and some radish if you like. The other three are Cabbage Slaw, Crispy Fish and the Avocado Crema.
Let us first tackle the ingredients needed for the Crispy Fish aspect of the taco:
- Cod – fresh, one pound or about four hundred fifty-five grams, chopped into one inch/two centimetres thick strips.
- Old bay seasoning – one tablespoon
- Vegetable oil – just an adequate amount for frying
- All-purpose flour – one cup, or approximately one hundred twenty-five grams
- Baking powder – one-half teaspoon
- Lager beer – one cup, or about two hundred forty millilitres
Next, prepare the following for Cabbage Slaw:
- Green cabbage – half of a head should do, finely shredded
- Red onion – half of a medium-sized bulb or one tiny bulb, finely diced
- Roma tomatoes – two pieces, diced
- Cilantro – one-fourth of a cup or around ten grams, freshly-chopped
- Jalapeño – 1 small piece, diced
- Lime juice – two tablespoons
- Salt- seasoned/iodized/Kosher will do, just enough for taste
Lastly, prepare the following for Avocado Crema:
- Avocados – two pieces, fresh, medium-sized
- Sour cream – one cup or about two hundred thirty grams
- Lime juice – a quarter of a cup or about sixty millilitres
- Salt- seasoned/iodized/Kosher will do, just enough for taste
Enhance Your Taste with Best Batter for Deep – Fried Fish
Steps and Instructions on how to prepare your Crispy Fish Tacos:
Step 1: Fuse the ingredients for the cabbage slaw by combining the ingredients such as the lime juice, onion, cabbage, cilantro, tomato, jalapeño and salt in a bowl. Make sure to mix and toss the ingredients well for proper flavour distribution. Put the mixture aside.
Step 2: It’s time to amalgamate the ingredients for the Crispy Fish mix. Fuse the Old Bay, flour and baking powder in a large bowl. While whisking, pour in the Lager until the mix becomes smooth. Set it aside and let it settle for fifteen minutes.
Step 3: Fire up the grill and in a large pot, pour in the vegetable oil and let it heat up to three hundred fifty degrees Fahrenheit or about one hundred eighty degrees Celsius.
Step 4: Get the cod meat and mix as well as coat it with the Crispy Fish mix that you created from Step 2.
Toss it in the fryer and let it cook for around five to seven minutes or until it achieves a golden-brown appearance and it is internally cooked as well. If satisfied, place the fish in a strainer and let the oil drip out over a layer of paper towels.
Step 5: And now it’s time to make the avocado crema. Pull up a blender and place the sour cream, avocados, salt and lime juice and let it blend until it becomes smooth.
Step 6: Grab your corn tortillas and assemble the taco accordingly. Place some cabbage slaw, crispy fish and cover it with avocado crema and radishes. Enjoy to your heart’s content!
Baja Fish Tacos – More Fish Tacos For The Dieting Taco Enthusiast
Prepare the following ingredients before we can get started on preparing your Baja Fish Tacos:
- Vegetable oil – depending on how much is adequate for you as it will just be for frying
- Red cabbage – a quarter of a head, thinly sliced which is going to be about one and a half cups
- Cilantro – half a cup, fresh and roughly chopped
- Lime – one piece for juice, plus another piece for serving wedges
- honey nectar – two tablespoons
- Alternatively, you can substitute it with agave nectar, same quantity
- Mayonnaise – half a cup
- Salt – Kosher/seasoned/iodized. Your choice. Just enough to taste
- Corn tortillas – 12 pieces
- All-purpose flour – three quarters of a cup
- Chili powder – half a teaspoon
- Pepper – grounded, fresh. Depending on preference, a dash or two should suffice
- Halibut – one and one-quarter pounds, skinless fillet, chopped up into two-inch by half-inch pieces
- Hass avocado – one piece
- Salsa – half a cup, fresh
Steps on how to prepare Baja Fish Tacos:
Step 1: Get a pot, about medium in size and place it in the stove and heat it. Pour approximately three inches of vegetable oil and adjust the lever to around low to medium heat and with a deep-fry thermometer, wait for it to register to three hundred seventy-five degrees Fahrenheit.
For the meantime, the cilantro, cabbage, honey, lime juice and mayonnaise must be tossed and mixed thoroughly in a bowl. Afterwards, get the salt and season the cabbage slaw as desired.
Step 2: To warm the corn tortillas, you can either wrap them in a damp cloth and microwave for about twenty-five seconds or you can place them in a skillet over medium-low heat. To retain the warmth of the tortillas, wrap them in a towel.
Step 3: In a shallow bowl, combine the chili powder, salt, flour and pepper to taste.
Dip the fish in the mixture of flour then fry the fish in batches until the fish has been cooked through and golden brown, which should take about two to three minutes.
Move with a slotted spoon or spatula to a plate lined with paper towels to drain the oil.
Sprinkle with salt while hot.
Step 4: Open up the avocado, remove the core and slice it. Open up the tortillas and fill it slaw, salsa, fish and avocado. If you prefer, you can serve the Baja Tacos with lime wedges.
Whether it’s Crispy Fish Tacos or Baja Tacos, with the recipes mentioned above, you will never run out of creative ways to procure yourself some delicious, nutritious fried fish tacos anytime, anywhere and at your own convenience.
Fried Fish with Flour: Try These Different Coats to Add a Crisp
