Fish Tacos
Recipe Courtesy of iFOODreal and OLENA OSIPOV
The Best Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best fish taco sauce. I promise, this healthy fish taco recipe is better than any food truck!
Ingredients
Fish Tacos:
- 1 lb any firm white fish I used cod, cut into 1″ cubes
- 1/2 cup any flour I used almond flour
- 2 tsp taco seasoning
- 1 tsp garlic powder
- 1 tsp cornstarch
- 1/4 tsp salt
- Ground black pepper to taste
- 2 tbsp avocado or coconut oil for frying (or whatever you use)
- 9 corn tortillas
Fish Taco Sauce:
- 1/2 cup plain yogurt 2%+ fat
- 1/4 cup mayo I use avocado oil
- 1 lime juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper to taste
Fish Taco Toppings:
- Cabbage
- Tomato
- Avocado
- Red onion
- Cilantro
Instructions
- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Toppings: Chop and prepare the toppings.
- To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don’t over cook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
- To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings
Image Courtesy of iFOODreal
