CRISPY FISH TACOS

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Crispy Fish Tacos image

I came up with this recipe because I love fish tacos and couldn't find any where I live that weren't overly breaded and kind of soggy. We love the crispiness and great flavor of this fish!

Provided by Bethany A

Categories     Main Dish Recipes     Taco Recipes

Time 50m

Yield 12

Number Of Ingredients 14

vegetable oil for frying
2 eggs
¼ cup milk
2 teaspoons taco seasoning mix
2 cups panko bread crumbs
6 cod fillets, quartered lengthwise
1 (10 ounce) package corn tortillas
1 cup sour cream
2 limes, cut into wedges
½ head napa cabbage, shredded
1 tomato, diced
½ onion, diced
1 green bell pepper, chopped
1 avocado, sliced

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
  • Coat each piece of cod in egg batter, followed by bread crumbs.
  • Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
  • Warm tortillas in a microwave oven, 30 seconds to 1 minute.
  • Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 34.1 g, Cholesterol 73 mg, Fat 21.4 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 224.3 mg, Sugar 2.6 g

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