Crispy Fish Tacos for Recipe Redux
These crispy fish tacos were made last evening. The theme for this month’s recipe redux, is taco tuesday, offering me the perfect inspiration. I have been craving fish fry, and creating crispy fish tacos gave me the perfect excuse to enjoy them as a meal.
The Story of my Crispy Fish Tacos
A long day of sorts, I came home feeling a little under weather. I was not really sure if I was up to assembling the crispy fish tacos, but all of this actually ended up being easier than I thought. My best part of creating this dish was the cilantro lime crema. The problem – the creama is so good and easy to whip together. We have a new condiment on the table.
This ensemble easily comes together with shredded lettuce and carrots, pickled red onions, fried crispy fish and the crema. I made a largish batch of the breaded fried fish. We are looking at more tacos over the weekend. That way we can get a decent bright picture going.
The kids like tacos, and in our house they tend to be more of a weekend thing, rather than a Tuesday kind of thing. Tuesdays or for that matter most weekdays are for uncomplicated things. Food that can be found without much fuss, a combination of staples and pre-made things. What about you? Are tacos a regular on your Tuesday table?
As for this green salad, it is a new thing that kids suddenly seem to have rediscovered. I can tell that this time of the year, they start missing the garden, the fresh veggies in general. Don’t we all? Most of the lettuce in spring in our house gets treated simply, much like this green salad. I made the salad this weekend with the lasagna for the robot gang.
Other recipes meshing these flavors include Crispy Lime and Garam Masala Tofu and this Easy Taco Skillet.
A crispy fish taco for taco Tuesday.
Ingredients
- 1 red onion, thinly sliced
- 1/2 cup cider vinegar
- 1/2 cup sour cream
- 1/2 cup low fat mayonnaise
- 1 cup chopped cilantro
- 1/2 jalapeno
- 1 teaspoon freshly ground cumin
- 2 cloves of garlic
- 2 cloves garlic
- 1/2 red or white onion
- 1/4 cup chopped cilantro
- 1/2 jalapeno
- 1/4 cup all purpose flour
- 1 egg
- Salt to taste
- 1 and 1/2 pound snapper fillets
- 1 cup dried breadcrumbs
- Oil for Frying
- 1 cup chopped lettuce and carrots
- 6 whole wheat soft tacos
Instructions
- Mix the onions with the vinegar and set aside for at least 15 minutes. These keep well in the refrigerator for 2 weeks.
- Place the sour cream, low-fat mayonnaise, chopped cilantro, jalapeno, ground cumin and garlic in the blender and blend until smooth. Remove from the blender and store in a clean non-reactive container.
- In the same blender, add in the garlic, white onion, chopped cilantro, jalapeno, all purpose flour, egg and salt and blend until smooth.
- Cut the snapper fillets into 2 inch pieces and toss evenly with the seasoned batter. Coat uniformly with the dried bread crumbs, and place in the freezer for 15 minutes. The fish can be breaded and kept in the refrigerator overnight.
- Heat the oil and fry the fish until golden and crisp.
- To assemble, place the fish on the tacos, drizzle generously with the crema and toss with 1/4 of the greens.
- Add in a few pickled onions and serve.
