Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 canned chipotle peppers in adobo sauce; 8 corn tortillas; 3 eggs; 907 grams halibut, snapper, or other firm flesh white fish; 2 Juice lime; 8 servings Kosher salt and freshly ground black pepper; 8 servings Lime wedges, for garnish; 355 milliliters mayonnaise; 1 heads napa cabbage, shredded; 473 milliliters panko bread crumbs; 8 servings Peanut oil, for frying; 355 milliliters sour cream

You can never have too many Mexican recipes, so give Crispy Fish Tacos a try. For $4.81 per serving, you get a main course that serves 8. Watching your figure? This pescatarian recipe has 628 calories, 28g of protein, and 46g of fat per serving. From preparation to the plate, this recipe takes around 40 minutes. A mixture of lime wedges, peanut oil, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil.

Ingredients you will need

Peanut Oil

Fish

Equipment you will use

Pot

Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Water

Egg

Cooking Oil

Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.

Ingredients you will need

Breadcrumbs

Fish

Dip

Egg

Drain on paper towels.

Equipment you will use

Paper Towels

Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds.

Ingredients you will need

Corn Tortilla

Equipment you will use

Frying Pan

Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Ingredients you will need

Lime Juice

Cabbage

Chili Pepper

Fish

Mayonnaise

Roll

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Mayonnaise

Sour Cream

Seasoning

Peppers

Equipment you will use

Blender

Equipment

Ingredients

Servings:

canned chipotle peppers in adobo sauce 8

corn tortillas 3

eggs 907grams

halibut, snapper, or other firm flesh white fish 2

Juice lime 8servings

Kosher salt and freshly ground black pepper 8servings

Lime wedges, for garnish 355milliliters

mayonnaise 1heads

napa cabbage, shredded 473milliliters

panko bread crumbs 8servings

Peanut oil, for frying 355milliliters

sour cream

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Anne Amie Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.