Fish Tacos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp cumin
- 1 package small corn or flour tortillas
- for the creme fraiche:
- 1 cup whipping cream
- 1 tbsp buttermilk
- for the fish:
- 1 lb fish of choice i often use salmon or halibut as we have these on hand
- 1/2 cup mayonaise
- 1/2 cup creme fraiche made the day before
- 4 tbsp sriracha chile garlic sauce or less to taste
- 2 limes juiced and zested
- 2 cups panko bread crumbs
- vegetable oil
- garnishes:
- 3 cups shredded red or green cabbage
- 2 carrots shredded
- 2 limes juiced
- 2 tbsp rice vinegar
- dash cayenne chili powder
- 1 avocado cubed
- pickled jalepenos
- salsa of choice
- green tabsaco sauce
- Carbohydrate 75.6435571944627 g
- Cholesterol 40.8271250344495 mg
- Fat 31.7231293906476 g
- Fiber 12.2925310437679 g
- Protein 11.1236365634579 g
- Saturated Fat 9.51623039700656 g
- Serving Size 1 1 Serving (530g)
- Sodium 662.186531449784 mg
- Sugar 63.3510261506948 g
- Trans Fat 2.53972717294357 g
- Calories 590 calories
A Culinary Adventure: Exploring the Delectable World of Fish Tacos
As a seasoned home cook with a passion for culinary exploration, I embarked on a delightful journey to create the perfect fish taco recipe that would tantalize the taste buds and transport you to a coastal paradise. With its vibrant flavors and fresh ingredients, this dish is a testament to the power of simple yet satisfying cooking.
This recipe is a harmonious blend of textures and flavors, where the crispy crunch of the fish contrasts beautifully with the soft, fluffy tortillas and the vibrant slaw. The tangy crema adds a refreshing touch, while the sriracha and lime bring a hint of heat and acidity that perfectly balances out the richness of the fish. Each bite is a symphony of flavors, leaving you craving for more.
So, grab your apron, gather your ingredients, and join me on this culinary adventure. Let's create a dish that will become a staple in your kitchen, bringing joy to your palate and memories to your dining table.
Step-by-step
- The day before, make the creme fraiche: Mix together the whipping cream and buttermilk (plain yogurt also works). Let sit out at room temperature for ~18 hours.
- Mix together the mayonaise, creme fraiche, sriracha, lime juice and zest. Cut the fish into chunks or strips depending on your preference, and place into the mayonaise mixture. Let sit for 30 minutes while you prepare the remaining ingredients.
- Mix together the shredded cabbage, carrot, lime juice, rice vinegar, cumin and cayenne chile powder. Toss well and set aside for flavors to meld.
- To finish the fish, bread the pieces with panko and either pan fry or deep fry. If you mix a little of the marinade into the panko to moisten it a bit, it makes it a little easier to pack the breading around the fish (for extra fryaliciousess). Take care not to overcook the fish-- a quick dip in hot oil is sufficient. Set on paper towels to drain.
- To assemble the tacos, warm tortillas in a small saucepan one at a time, 30 seconds or so just to make them more pliable. Top with your favorite ingredients. Here is how mine usually looks: fish topped with some of the cabbage mixture, then avocado, garnished with a drizzle of the creme fraiche, tomatilo salsa and a dash of green tabasco. Enjoy!
