Looking to serve fish in a fun, slightly messy way? Tacos have been around for hundreds of years and we all have our favorite fillings but have you tried using fish? Baja California is considered the birthplace of the fish taco – a lightly battered, deep-fried fish served in a corn tortilla with shredded cabbage, sour cream or mayonnaise based sauce, and a bit of salsa.
Ok stop reading right here and re-read the previous sentence. It’s enough to make my tummy growl. Tacos are a cinch to make and your family can join in and assemble their own. A lightly floured fish allows you to enjoy all aspects of this dish. Use firm white fish such as snapper, cod, mahi mahi, or catfish.
Serves 2
fish fillets, pat dry
Whole Foods Tequila Lime Seasoning (or your favorite fish seasoning)
salsa (homemade or purchased)
guacamole (homemade or purchased)
mayo-cilantro sauce
tortillas
Mayo-Cilantro Sauce:
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 handful fresh cilantro (coriander) leaves
1 to 2 teaspoons fresh lemon juice
1 teaspoon fish sauce (optional)
sea salt and freshly ground black pepper
To make the sauce, combine all ingredients in a food processor (or hand blender) and blend until smooth. Adjust ingredients to taste.
To prepare the fish first make 2 stations: add an egg to a bowl and beat, on a plate add 1/2 cup flour and 2 tablespoons of the tequila lime seasoning and mix. Take fish fillets and dip into egg then dredge through flour mixture. Shake off any excess flour. In a large frying pan, heat 3 tablespoons of olive oil over medium-high heat. Add fish fillets and fry 2 to 3 minutes per side or until done. The timing for this will vary depending on how thick the fish slices are. To assemble, spread some of the mayo-cilantro sauce on the tortilla, then fish fillet and top with guacamole and fresh salsa. Fold up like you would for a meat tortilla and I give you fair warning, this is a messy taco. 
The Culinary Chase’s Note: Cut fish fillets to fit the tortilla. I left my on the larger side which made it a teensy bit awkward to wrap up but the flavors were incredible! If you want to make your own, the tequila lime seasoning is a mixture of salt, chili powder, cilantro, lime zest, garlic powder, and onion powder. It’s a flavorful seasoning that can be used on meat, poultry, handmade fries, veggies, and seafood. Enjoy!
- fish fillets, pat dry
- Whole Foods Tequila Lime Seasoning (or your favorite fish seasoning)
- salsa (homemade or purchased)
- guacamole (homemade or purchased)
- mayo-cilantro sauce
- tortillas
- Mayo-Cilantro Sauce:
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 handful fresh cilantro (coriander) leaves
- 1 to 2 teaspoons fresh lemon juice
- 1 teaspoon fish sauce (optional)
- sea salt and freshly ground black pepper
- To make the sauce, combine all ingredients in a food processor (or hand blender) and blend until smooth. Adjust ingredients to taste.
- To prepare the fish first make 2 stations: add an egg to a bowl and beat, on a plate add ½ cup flour and 2 tablespoons of the tequila lime seasoning and mix. Take fish fillets and dip into egg then dredge through flour mixture. Shake off any excess flour. In a large frying pan, heat 3 tablespoons of olive oil over medium-high heat. Add fish fillets and fry 2 to 3 minutes per side or until done. The timing for this will vary depending on how thick the fish slices are. To assemble, spread some of the mayo-cilantro sauce on the tortilla, then fish fillet and top with guacamole and fresh salsa. Fold up like you would for a meat tortilla and I give you fair warning, this is a messy taco. 🙂
The post Fish Taco Recipe appeared first on The Culinary Chase.
