JAS_OH1
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On my various travels to the Mexican coastal areas, I have always happily eaten fish tacos several times while visiting. I have been to Cancun, Cozumel, and Cabo San Lucas many times. In the coastal communities, fish tacos are often very similar in their components, using fried fish (generally a local fish such as grouper or mahi-mahi on the Yucatan peninsula), red or green cabbage, and crema, usually served in a soft corn tortilla and sometimes topped with avocado and cilantro. These tacos are served with several lime wedges and sometimes some sort of salsa on the side (I chose not to use any salsa).
For this recipe, I wanted to do something a little different, so I created a special crema using tequila, lime, cilantro, and a fresh jalapeño from my garden (Recipe - Tequila Lime Crema). Regular crema purchased from the Mexican food aisle (if available) will suffice if you don't have time or inclination to make this.
I also made my own tortillas, which isn't necessary if one can obtain good tortillas from the grocery store. I made Recipe - Mitad y Mitad (Half Corn Flour, Half Wheat Flour) Tortillas which were quite good, but pure corn tortillas are delicious as well Recipe - Soft Corn Tortillas from Scratch
I used Gulf of Mexico grouper as my fish, but any mild, white firm-fleshed fish will do.
Ingredients for fried fish:
8-10 ounces firm-fleshed fish cut into 5-6" strips
1/2 cup AP flour
1 tsp Adobo seasoning (for flour dredge)
1/2 cup plain breadcrumbs
1/2 cup plain Panko breadcrumbs
1 tsp Adobo seasoning (for breadcrumb mixture)
1 egg
1/2 cup milk
1 tsp lime juice
Approximately 1 quart of canola, peanut, or vegetable oil for frying
Instructions for frying the fish:
Whisk egg, milk, and lime juice together in bowl or shallow pan. Mix AP flour and 1 tsp Adobo seasoning in a shallow container, and mix the regular bread crumbs and Panko bread crumbs with 1 tsp Adobo seasoning in another.
Dredge 1 fish strip into the flour mixture and coat thoroughly, then dip into the egg and milk mixture. Dip the fish into the bread crumb mixture and coat thoroughly. Place on a plate. Repeat with each fish strip.
Fry the fish strips at 350F-375F until golden brown in color. Place each fish strip on a plate lined with paper towels.
Ingredients for compiling the tacos:
5 soft tortillas Recipe - Soft Corn Tortillas from Scratch Recipe - Mitad y Mitad (Half Corn Flour, Half Wheat Flour) Tortillas
1 cup crema Recipe - Tequila Lime Crema
1 cup shredded cabbage (I used red)
1/2 cup crumbled Queso Fresco or Cotija cheese (optional: in Mexico they rarely use cheese on tacos, especially fish tacos)
5 breaded and fried fish strips (approximately 5-6" long each)
1 sliced avocado
Compiling the tacos: using a cast iron skillet, heat 2-3 tortillas on high heat and place on plate. Add a fish strip and crema to each tortilla, then add cabbage and sprinkle with cheese (if desired) on top of each taco, then top with avocado slices. Serve with wedges of lime. Add additional crema drizzle atop the avocados. Simply fold up the sides of each taco to eat them.
These tacos pair well with Mexican cerveza (beer) or margaritas. Eat and enjoy!
For this recipe, I wanted to do something a little different, so I created a special crema using tequila, lime, cilantro, and a fresh jalapeño from my garden (Recipe - Tequila Lime Crema). Regular crema purchased from the Mexican food aisle (if available) will suffice if you don't have time or inclination to make this.
I also made my own tortillas, which isn't necessary if one can obtain good tortillas from the grocery store. I made Recipe - Mitad y Mitad (Half Corn Flour, Half Wheat Flour) Tortillas which were quite good, but pure corn tortillas are delicious as well Recipe - Soft Corn Tortillas from Scratch
I used Gulf of Mexico grouper as my fish, but any mild, white firm-fleshed fish will do.
Ingredients for fried fish:
8-10 ounces firm-fleshed fish cut into 5-6" strips
1/2 cup AP flour
1 tsp Adobo seasoning (for flour dredge)
1/2 cup plain breadcrumbs
1/2 cup plain Panko breadcrumbs
1 tsp Adobo seasoning (for breadcrumb mixture)
1 egg
1/2 cup milk
1 tsp lime juice
Approximately 1 quart of canola, peanut, or vegetable oil for frying
Instructions for frying the fish:
Whisk egg, milk, and lime juice together in bowl or shallow pan. Mix AP flour and 1 tsp Adobo seasoning in a shallow container, and mix the regular bread crumbs and Panko bread crumbs with 1 tsp Adobo seasoning in another.
Dredge 1 fish strip into the flour mixture and coat thoroughly, then dip into the egg and milk mixture. Dip the fish into the bread crumb mixture and coat thoroughly. Place on a plate. Repeat with each fish strip.
Fry the fish strips at 350F-375F until golden brown in color. Place each fish strip on a plate lined with paper towels.
Ingredients for compiling the tacos:
5 soft tortillas Recipe - Soft Corn Tortillas from Scratch Recipe - Mitad y Mitad (Half Corn Flour, Half Wheat Flour) Tortillas
1 cup crema Recipe - Tequila Lime Crema
1 cup shredded cabbage (I used red)
1/2 cup crumbled Queso Fresco or Cotija cheese (optional: in Mexico they rarely use cheese on tacos, especially fish tacos)
5 breaded and fried fish strips (approximately 5-6" long each)
1 sliced avocado
Compiling the tacos: using a cast iron skillet, heat 2-3 tortillas on high heat and place on plate. Add a fish strip and crema to each tortilla, then add cabbage and sprinkle with cheese (if desired) on top of each taco, then top with avocado slices. Serve with wedges of lime. Add additional crema drizzle atop the avocados. Simply fold up the sides of each taco to eat them.
These tacos pair well with Mexican cerveza (beer) or margaritas. Eat and enjoy!
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