Crispy Fish Tacos
Even my kids love these great Fish Tacos. These are great. They are a Del-Taco clone recipe that I got from a friend. Just yummy. Enjoy.
Even my kids love these great Fish Tacos. These are great. They are a Del-Taco clone recipe that I got from a friend. Just yummy. Enjoy.
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1 teaspoon fresh lime juice
- salsa
- 2 tablespoons cilantro chopped
- 2 cups cabbage shredded
- 1/4 teaspoon black pepper ground
- garnish
- secret sauce
- 1 tablespoon whole milk
- 1/2 teaspoon fresh lime juice
- 2 medium tomatoes diced (about 1 1/2 cups)
- 1/2 medium spanish onion diced (about 3/4 cup)
- 1/8 teaspoon ground cayenne pepper
- 8 frozen fish sticks
- 16 small corn tortillas
- 8 lime wedges
- Carbohydrate 1483.04972624949 g
- Cholesterol 30.95725 mg
- Fat 128.869225624996 g
- Fiber 217.549955748282 g
- Protein 185.392603749975 g
- Saturated Fat 20.0478456249995 g
- Serving Size 1 1 Recipe (4276g)
- Sodium 2279.27512499988 mg
- Sugar 1265.49977050121 g
- Trans Fat 11.3511409374981 g
- Calories 7437 calories
Step-by-step
- Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
- Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.
- Bake the frozen fish sticks as directed on the box.
- Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.
- Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.
What happens when the salsa breaks down in the refrigerator overnight? Moisture release ruins crunch, meaning yesterday's leftover pico de gallo requires a fine-mesh strainer for thirty seconds before hitting any fresh tortilla. Excess liquid destroys structural integrity, turning corn wrappers into paste upon contact. Drain vegetables thoroughly if repurposed past the initial meal window. Professional kitchens rely on precise holding zones to keep starches dry and condiments vibrant.
Chilling mayonnaise-based sauces thickens lipids, concentrating citrus notes as dairy fats firm up inside the container. Whisking whole milk into mayonnaise creates an emulsion that thins cleanly without breaking if added gradually. Acid addition cures the dairy slightly, extending emulsion stability during holding times up to forty-eight hours at 38 degrees Fahrenheit. Stir vigorously after storage to reincorporate any surface separation before spooning over warm proteins.
Baking frozen breaded sticks requires high ambient heat to render internal moisture without burning exterior starches. Setting the oven to 425 degrees Fahrenheit guarantees steam escapes the breadcrumb coating before the crust darkens past golden brown. Placing the frozen components directly on a preheated wire rack promotes 360-degree heat circulation, eliminating soggy bottom crusts entirely. Avoid overcrowding the sheet pan to prevent steam pockets from forming between pieces.
Stacking tortillas inside damp paper towels creates a localized steaming chamber inside a microwave oven. Heating batches of corn wrappers for thirty seconds softens starches just enough to prevent tearing when folded around rigid fillings. Double-wrapping each portion provides extra tensile strength, accommodating heavy loads of shredded cabbage and chunky vegetables without splitting at the seams.
