this summer has been the summer of the taco. i've made carnitas, chicken tacos, roasted veggie tacos and more, i finally decided it was time to tackle the fish taco. on a night that felt like a hurricane was hitting it seemed appropriate to make them. i took inspiration from a tasting table recipe i had and from there the perfect fish taco emerged. —amourfou(d)
What You'll Need
greek yogurt or sour cream
chives (or one scallion thinly sliced)
salt and pepper to taste
tilapia or or other mild white fish, each fillet sliced into 3 inch long pieces (I got about 10 pieces out it!)
vegetable or canola oil
cilantro and avocado for serving
Make the tartar sauce: In a medium bowl, stir together the mayo, yogurt (or sour cream), peppadew peppers, chives (or scallions), cayenne, salt, and pepper. Cover the bowl and refrigerate.
Make the tacos: In a medium bowl stir together the panko, cornmeal, cayenne, salt, and pepper. In another medium bowl squeeze half of the lime. Dip each piece of fish into the lime juice and them dip the fish into the panko mixture, pressing the mixture firmly onto both sides of the fish. Place dredged fish pieces on a plate.
In a medium non stick skillet set over medium heat, add the oil. Once the oil is hot after about 1 – 1 ½ minutes, add half the fish pieces. Reduce the heat to medium and fry on both sides until golden brown about 4 - 5 minutes total. Use a spatula or tongs, transfer the fish to a paper-towel lined plate and set aside. Repeat with the remaining pieces.
On a warmed tortilla spread some tartar sauce. Top the tartar sauce covered tortilla with 1-2 pieces of fish (depending on the size of the piece of fish. Add sliced avocado, a few cilantro leaves and a squeeze of lime.