Traditional Fish Tacos are a delightful combination of crispy fried fish, fresh toppings, and a tangy lime crema. These tacos are perfect for a casual dinner or a fun gathering with friends. Let's dive into this simple yet delicious recipe that brings a taste of the coast to your plate.
White fish fillets are the star of the show, offering a mild flavor and tender texture that crisps up beautifully when fried. Choose a firm fish like cod or tilapia for best results.
All-purpose flour and baking powder create a light, crispy batter that envelops the fish. The flour provides structure, while the baking powder ensures the batter puffs up just right.
Vegetable oil is used for frying, giving the fish a golden, crunchy exterior. Make sure it’s hot enough before frying to avoid greasy fish.
Corn tortillas serve as the perfect vessel for the tacos, offering a subtle corn flavor that complements the fish.
Shredded cabbage, diced tomatoes, diced onions, and chopped cilantro add freshness and color, providing a balance to the rich, fried fish.
Lime and sour cream come together to create a zesty lime crema, adding a creamy finish with a citrusy kick.
These fish tacos pair beautifully with a side of black beans or a fresh corn salad. For a refreshing beverage, try serving with a cold cerveza or a tangy margarita.
First, prepare your fish by patting it dry with paper towels. This step is key to a crispy fry. Then, slice the fish into 1-inch strips; this size is perfect for fitting into the tortillas.
In a bowl, mix the flour, baking powder, and a pinch of salt. Gradually stir in the water until you achieve a smooth batter. You want it thick enough to cling to the fish but still pourable.
Heat your oil in a deep frying pan over medium-high heat. To check if it's hot enough, drop a little batter in; it should sizzle immediately.
Dip each fish strip into the batter, letting the excess drip off before placing it carefully into the hot oil. Fry until golden and crispy, about 4-5 minutes per side. Remove and drain on paper towels to keep them crisp.
Next, make the lime crema by mixing sour cream, lime juice, garlic powder, and a bit of salt and pepper in a small bowl. Stir until smooth.
Warm your corn tortillas on a dry skillet until they’re pliable. This makes them easier to handle and enhances their flavor.
Time to assemble! Place a piece of fish in the center of each tortilla. Top with a bit of cabbage, tomatoes, onions, and cilantro. Drizzle with your freshly made lime crema and serve with lime wedges on the side for an extra citrusy kick.
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