Best 4 Favorite Fish Tacos Recipes

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

THE BEST FISH TACOS

Steps:

• Prepare fish according to your favorite method.
• Heat up tortillas.
• Load tortillas full of fish, toppings and sauce.

FAVORITE FISH TACOS

Steps:

• Season fish filets and place on foil, sprayed with cooking spray placed on broiler pan. I usually use a chili powder and cumin.
• Place 6 inches from fire in broiler approx 3 to 4 minutes. You only need to broil one side!
• In the mean time, on an oiled griddle lightly fry corn tortillas (placing 2 together) so actually out of 4 sides you are only grilling 2 of the sides.
• I usually keep fresh salsa on hand (tomatoes, jalapeños, garlic, onion, cilantro and a couple of squeezes of lemon juice).
• Assemble -- tacos -- tortillas, fish, cabbage, onion, cilantro and salsa!

THE ULTIMATE FISH TACOS

Steps:

• In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.