I don't know about you, but I pretty much can't get enough of fish tacos.
I've think I've posted a couple of different versions already, but here's another.
I've done baked and fried, and now here is one kinda in the middle of the two.
It's breaded, but very lightly, and while it's fried, it's a shallow fry,
which I think is somewhat healthier than a deep fry.
Plus, it's olive oil, not vegetable or corn, which in my mind, makes it a little better.
They ended up with the perfect crispy crust and weren't greasy at all.
To me, it doesn't matter as much how the fish is cooked, but there is one thing that stays consistent, what I like on my fish taco.
It has to be a corn tortilla, the flour doesn't compare, and I have to have cabbage.
I see fish tacos on a lot of menus where they serve them with lettuce.
That is so totally wrong, I can't even fathom it.
In fact, I won't order them that way, but that may just be me.
Another thing I like to do is whisk together a light vinaigrette for the cabbage.
Just something really simple.
(this is for apprx. 2 cups of slaw):
Mix 1 tbsp red wine vinegar, pinch of salt, pepper and sugar (or squirt of honey), and a sprinkle of celery seed. Add the slaw and give it a stir and let it sit out on the counter until you need it. (Make it first.)
The other thing that's a must is my Creamy Chipotle Sauce.
Love love love it and gotta have it.
For the sauce: 1/4 cup mayonnaise,
1/4 cup sour cream, 1/2-1 tsp of *chipotle puree,
juice of 1 lime, salt and pepper.
I've made this with all mayo, mostly mayo with some sour cream, more sour cream than mayo, it's really what ever combination you want or have on hand.
*As for the chipotle puree, I always have a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor.
ALWAYS...I use it all the time and it last months in the fridge.
Sometimes, but not all the time, I whip up a bowl of salsa fresca. Some chopped tomato, jalapeno, parsley or cilantro, lime juice, salt and pepper. Very nice!
Panko Crusted Fish Tacos
4-5 talapia fillets, or any white fish
1/4 cup olive oil
1 cup panko bread crumbs
1 tsp chipotle puree
1 cup flour
1 tsp salt
1 tsp cumin
1/2 tsp pepper
Heat up oil in a non-stick skillet.
Using 3 separate dishes, add panko with a pinch of cumin and salt to one ; whisk eggs and chipotle puree in the second; mix flour, salt, cumin and pepper in the third.
Cut talapia fillets into approx. 2 inches chunks. Coat with flour mixture, dip into egg, letting excess drain, then coat in panko crumbs. Place on a plate until you have several ready.
Place fish into hot oil making sure not to crowd and cook 2-3 minutes on each side, or until they have browned nicely and flake easily.
Remove from the skillet onto a plate lined with 2 paper towels.
Serve on warmed corn tortillas with toppings of your choice. I strongly suggest Slaw/Cabbage, Creamy Chipotle Sauce and a squirt of lime juice.
Labels: chipotle spread, fish, Fish Tacos, main dishes, panko crusted talapia