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!

Courtesy of iFOODreal

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
  •  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
See also  Muffin Tin Baked Eggs Recipe


Image Courtesy of iFOODreal

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