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Crispy Fish Tacos with a Spicy Yogurt Sauce

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Crispy Fish Tacos with a Spicy Yogurt Sauce

Crispy Fish Tacos with a Spicy Yogurt Sauce

The flavors in these fish tacos are bright and tasty, and the crispy, flaky corn tortillas add a nice texture and crunch.

Ingredients

  • Fish (Tilapia, Snapper, Catfish, etc)

  • 4 tablespoons Plain Yogurt

  • ½ teaspoon Vinegar

  • ½ teaspoon Garlic (minced)

  • 1 tablespoon Pickled Jalapenos (minced)

  • ½ teaspoon Honey

  • 1 teaspoon Lime juice

  • Lime zest

  • 3 teaspoons Hot Sauce (like Cholula)

  • 3 teaspoons Mayonnaise

  • Cabbage

  • Sugar

  • Cilantro

  • Fresh Jalapeno

  • Vegetable Oil (for frying)

  • Olive Oil

  • Corn Tortillas

  • Salt (to taste)

  • Pepper (to taste)

Directions

Yogurt Sauce

Start by mincing your garlic and pickled jalapenos very finely. Next, zest one lime, then add everything to a bowl, along with 4 tablespoons of yogurt, ½ teaspoon of white vinegar, ½ teaspoon of honey, 1 teaspoon of lime juice, 3 teaspoons of hot sauce, and 3 teaspoons of mayonnaise.

Season it with salt and pepper, then mix everything together, and set it aside until the tacos are ready to serve.

Cabbage Slaw

Start by finely slicing your cabbage into thin ribbons, then add it to a bowl along with sugar, vinegar, a bit of olive oil, and salt and pepper to taste. Mix everything together then taste it to make sure that the sugar and vinegar are balanced (add either as needed).

When the slaw is ready, set it aside until everything is ready.

Taco Shells

Note: It’s easiest to use two pairs of tongs for this.

Start by bringing a pan of oil to 350 – 375 degrees. Next, using a pair of tongs, hold one end of a corn tortilla, then submerge the other half of the tortilla in the hot oil. As you lower half of the tortilla in the oil, bend it into the shape of a taco shell, and carefully hold it in place until it firms up.

When the first half of the tortilla is crispy and golden brown, grab the submerged end of the tortilla with your other set of tongs, and flip the shell to submerge the uncooked half. When the other half of the taco shell is crispy, remove it from the oil, and allow it to drain on paper towel, then repeat this process for the remaining tortillas.

Fish

Start by seasoning your fish fillets on both sides with salt and pepper, then sauté them on high heat until they’re golden brown on both sides. When the fish is cooked through, allow them to cool enough to handle, then pull the fish apart into bite-sized pieces.

Assembling the tacos

Start by adding a layer of cabbage slaw to the bottom of your taco shells, followed by a layer of your sauce. Next, add a layer of fish, followed by another layer of cabbage and sauce. Finish with cilantro, and fresh, sliced jalapeno, then serve and enjoy.

Dish and Photo by Adrian Rodriguez
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