TexMex Fish Tacos (Crispy)
A fish taco is kinda new to my area of the kitchen much like mango salsas were not too long ago. Not a fan of corn tortillas raw, toasted, and rarely grilled. To me they really do taste like raw grits. With soft corn wrapped fish tacos I always felt they added a blank taste and split up the delicate flavors from the guts in the taco. Eventually I gave fish tacos another shot, it was late, thought everything was in house. It wasnt up until everything was cooked and ready to fill the tacos that there was no tortillas. There was a box of crispy taco shells. What the heck lets try! While crispy taco shells are corn tortillas the taste and texture is changed from being pre-fried. In the end make your garnish the way you envision a fish taco recipe, this is much to do about crispy taco shells. In fact you like fried fish better than grilled I say go with your heart. Trickem out with some bacon! Made these 2 days before this recipe with just mango and queso fresco, they were great! Anyways, a grilled fish tacos recipe star was born and you too will likely feel warm and fuzzy devouring these. Made for 1 human or 2 on diets
A fish taco is kinda new to my area of the kitchen much like mango salsas were not too long ago. Not a fan of corn tortillas raw, toasted, and rarely grilled. To me they really do taste like raw grits. With soft corn wrapped fish tacos I always felt they added a blank taste and split up the delicate flavors from the guts in the taco. Eventually I gave fish tacos another shot, it was late, thought everything was in house. It wasnt up until everything was cooked and ready to fill the tacos that there was no tortillas. There was a box of crispy taco shells. What the heck lets try! While crispy taco shells are corn tortillas the taste and texture is changed from being pre-fried. In the end make your garnish the way you envision a fish taco recipe, this is much to do about crispy taco shells. In fact you like fried fish better than grilled I say go with your heart. Trickem out with some bacon! Made these 2 days before this recipe with just mango and queso fresco, they were great! Anyways, a grilled fish tacos recipe star was born and you too will likely feel warm and fuzzy devouring these. Made for 1 human or 2 on diets
- 1/4 tsp paprika
- â½ tsp salt
- â½ tsp salt
- 1 tbs cottonmouth
- 1 lb fish (=’s 2 filetes swai 1 half per taco)
- 6 oz taco shells (=’s 4 stand-n-stuff shells)
- 4 oz shrimp (=’s 4 jumbo peeled optional)
- 1 cup mango (=’s 1 mango)
- 1 cup tomato raw (=’s 1 medium tomato)
- 1 oz queso fresco (crumbled)
- 1 oz jalapeno (diced de-seeded for less heat)
- 1 oz cilantro (rough chopped)
- â½ oz onion (fine diced barely â¼ of a med onion)
- 1 1/2 cup cabbage (shredded thin)
- 5 tbs mayonnaise
- 1 tbs mustard (creole)
- 1/2 tsp cottonmouth (seasoning)
- 1/2 tsp horseradish
- 1/4 tsp hot sauce (louisiana style)
- 1/2 tsp garlic (clove smashed)
- Carbohydrate 180.338191666667 g
- Cholesterol 388.034 mg
- Fat 81.1797065929204 g
- Fiber 25.8269430360079 g
- Protein 109.279486613569 g
- Saturated Fat 18.5246461964602 g
- Serving Size 1 1 Serving (1411g)
- Sodium 5810.4428 mg
- Sugar 154.511248630659 g
- Trans Fat 41.0134868964602 g
- Calories 1788 calories
Step-by-step
- 1/4 tsp paprika
- ½ tsp salt
- ½ tsp salt
- 1 tbs cottonmouth
- 1 lb fish (= 2 filetes swai 1 half per taco)
- 6 oz taco shells (= 4 stand-n-stuff shells)
- 4 oz shrimp (= 4 jumbo peeled optional)
- 1 cup mango (= 1 mango)
- 1 cup tomato raw (= 1 medium tomato)
- 1 oz queso fresco (crumbled)
- 1 oz jalapeno (diced de-seeded for less heat)
- 1 oz cilantro (rough chopped)
- ½ oz onion (fine diced barely ¼ of a med onion)
- 1 1/2 cup cabbage (shredded thin)
- 5 tbs mayonnaise
- 1 tbs mustard (creole)
- 1/2 tsp cottonmouth (seasoning)
- 1/2 tsp horseradish
- 1/4 tsp hot sauce (louisiana style)
- 1/2 tsp garlic (clove smashed)
My Unexpected Tex-Mex Fish Taco Adventure
Let me tell you, friends, my culinary journey with fish tacos has been…unexpected. I’m a home cook, always experimenting, and sometimes, like with mango salsa a while back, I stumble upon a new favorite. But fish tacos? They seemed daunting. My initial attempts were…less than stellar. I’m not a fan of raw, grilled, or even toasted corn tortillas; they taste like raw grits to me, and believe me, I've tried!
Soft corn tortillas, in my opinion, just didn’t work with the delicate flavors of the fish. They added this strange blankness, almost separating the delicious components instead of bringing them together. So I put fish tacos on the back burner for a while.
Then, one busy evening, I decided to give them another try. I was already prepping everything, ready to assemble the perfect tacos, when I realized with a sinking feeling: no tortillas! I rummaged through the pantry and found a box of crispy taco shells. "What the heck," I thought, "let's try it!"
And that, my friends, was a revelation. While they're still corn tortillas, the pre-frying process completely transforms their taste and texture. The crispy shells added a delightful crunch, a perfect counterpoint to the juicy, flavorful filling. It was so much better than I had ever imagined.
From that point on, my fish taco creations became an adventure. The garnish became my playground – experimenting with different salsas, adding a little extra spice or crunch. I even started grilling the fish sometimes, switching things up depending on my mood. One time, feeling particularly adventurous, I even added bacon!
These tacos are incredibly versatile. I've made them with just mango and queso fresco – simple, yet incredibly satisfying. Other times, I've loaded them up with all sorts of vibrant ingredients, turning them into a fiesta of flavors. The beauty of this recipe is that it truly is your own – adapt it to what you like, what you have on hand. It's all about that feeling of warmth and satisfaction that comes with devouring something utterly delicious. A perfect meal for one, or a satisfying dinner for two on a diet.
But my journey hasn't stopped there! I’ve continued to experiment with different fillings, different salsas, and different ways to prepare the fish. I’ve explored different kinds of cheese, too, discovering new flavor combinations that make my taste buds sing. Now I'm even considering making my own crispy tortillas for ultimate flavor control. The possibilities are endless!
So, whether you're a seasoned cook or a kitchen newbie, I encourage you to try this recipe. It's easy to make, endlessly adaptable, and guaranteed to impress. Don't be afraid to get creative; the best culinary experiences often come from unexpected twists and turns. And who knows, maybe you'll discover your own unexpected taco masterpiece, just like I did.
