Ultimate Fried Fish Tacos
The combination of sweet citrus, orange blossom honey and grassy Datil peppers found in our Florida Sauce Citrus-Datil Pepper Blend provides the perfect compliment to fried seafood in this delicious taco recipe.
Ultimate Fried Fish Tacos Recipe
By Fat Cat Gourmet
Cook time:
20 min
Ingredients
- 2 lbs. white fish fillet (like pollock, basa, flounder, cod, haddock or similar) or shrimp
- 1 package of Louisiana Fish Fry or similar (i.e. available in most supermarkets)
- 1/2 cup vegetable or canola oil
- 8-10 flour tortillas, 8-10 inches in diameter
- 1 bottle Fat Cat Florida Sauce Citrus-Datil Pepper Blend
- 15-20 cherry tomatoes, sliced into 1/8-inch rings
- 1/2 cup cilantro, chopped
- 1/2 cup white onion, chopped
- 1/2 cup sour cream or crema
- 1 ripe avocado, cut into 1/8-inch strips
- 1 cup shredded cabbage or lettuce
Instructions
- Heat oil in fry pan over medium heat until temperature reaches 350F or oil sizzles well after dropping a little fry mix into it
- Cut the fish fillets into nuggets about an inch and half in length and width, give or take.
- Dredge in fish fry, shaking off excess, and fry in oil until golden brown and slightly crispy on both sides, about 1-2 minutes per side.
- Drain on paper towels when done. Keep cooked fish warm on a plate in an oven set to 160F until ready for use.
- Warm tortillas in microwave for 20 seconds or until flexible and then spread out two over a plate.
- Top tortillas with cabbage/lettuce, set 2-3 pieces of fried fish on top, then include one slice of avocado and top with some tomato, onion, cilantro.
- Finish with a drizzle of sour creme or crema and top with 1-2 tablespoons of Fat Cat Florida Sauce Citrus Datil Blend.
Notes
Fry fish in batches so as not to over-crowd the pan and ensure crispy end texture.Makes 8-10 tacos in all, serves 4.