Fish Tacos

I’d like to get props for teaching my students how to make fish tacos over ten years ago; they’re a mainstream menu item now but it wasn’t the case then. These fish tacos have remained in my memory in such a way that I won’t order the dish off a menu; these are the best fish tacos I’ve ever had. 

Obviously it has something to do with the fact that the fish is fried. Fried fish is what’s up. The sauce here is packed with flavor and lends a creaminess that complements the crunch of the fish perfectly. It’s bright as can be with the lime, cilantro and scallions and with the toasted white tortilla – I’m not kidding my mouth is actually watering as I write this. I’m all about whole wheat but in this particular instance, go with the white flour tortilla and blacken them up right. It’s a game changer. 

The recipe calls for whitefish. You could use tilapia, orange or white ruffy, trout, flounder, halibut, grouper, mako, or sole and it will work just fine. Not a fan of fish? Try this with fried shrimp! My kids were all kinds of doubtful as I cooked these up but when Tessa took her first bite she actually exclaimed “THESE ARE SOOO GOOD”. Not even kidding. 

Fish Tacos

Serves 4

1 lb. white fish, cut into 1 inch strips

1/2 c. all-purpose flour

2 tsp. salt

1 tsp. black pepper

1 egg

1 tablespoon water

1 c. Panko bread crumbs

1/2 c. vegetable oil or avocado oil, for frying

Sauce

1 avocado, mashed

1/2 c. sour cream

juice of 1 lime

¼ c. cilantro, finely chopped

4 scallions, sliced, light and dark green parts

1/2 tsp. kosher salt 

Hot sauce, to taste, if desired

8 small flour tortillas, toasted

Cilantro

1. Place flour in a bowl and whisk in salt and pepper. In. second bowl, whisk egg and water. In a third bowl bowl place Panko. 
2. Dredge each fish strip in flour, then dip in egg, then roll in Panko until thoroughly coated. Continue with each piece of fish. 
3. Heat oil in large skillet over medium heat. Test heat with the tip of a piece of fish; if it sizzles, it’s ready. Add fish and cook until golden brown; turn and cook on second side till golden brown. Remove to paper bowl lined plate. 
4. Meanwhile, whisk avocado, sour cream, lime juice, cilantro, scallions and salt until smooth. Add hot sauce if desired. 
5. Toast tortillas on both sides on open flame of gas burner; alternately can toast on electric stove top. 
6. To serve, spoon sauce down the middle of each tortilla and top with fish. Top with additional cilantro. Roll up and serve.