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The term Taco Tuesday has become so popular on social media food groups that I decided to introduce it into my family for Tuesday dinners. We have made all kinds, from deli and cole slaw tacos to pizza tacos, but fish is the unanimous favorite. I set out a few choices of toppings so my kids can make their taco uniquely their own (works well for picky eaters). Add your fried or grilled fish to a warmed corn tortilla (gluten free is always a bonus) and then stuff it with your favorite fillings.
fried fish (see recipe below)
pickled onions (see recipe below)
avocado cream sauce (see recipe below)
cabbage slaw, homemade (see recipe below) or store-bought
Sincerely Brigitte shredded mozzarella
lime wedges
8–10 corn tortillas
1 and 1/2 pounds flounder, salmon, or tilapia (make sure the fish is thin)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
1 tablespoon milk (can substitute soy milk)
1 cup Chef Jeff Panko
1/2 cup yellow cornmeal, coarsely ground
1 cup all-purpose flour, such as Glicks
canola oil for frying
2 eggs
2 large red onions, peeled, halved and thinly sliced
1 cup cider vinegar
1/8 cup granulated sugar
1 heaping teaspoon Haddar Kosher Salt
2 Haas avocados, ripe
1 jalapeño
juice of 1 lime
1/2 cup milk
1/4 cup sour cream
small handful of fresh cilantro
1/2 teaspoon Haddar Kosher Salt
1/2 teaspoon cumin
sriracha sauce, to taste
1 16-ounce package shredded cabbage
1 jalapeño, seeded and chopped
1/4 fresh cilantro, chopped
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons freshly squeezed lime juice
Combine the panko crumbs, cornmeal, and spices in a shallow dish. In another shallow dish, whisk together the egg and milk. Add flour to a third shallow dish. Line up all three dishes on your counter.
Dip each piece of fish in each of the bowls – first the flour, then the egg and finally the panko crumb mixture – making sure to coat well and shake off any excess mixture. Set the pieces aside in a single layer until ready to fry.
Heat about a quarter inch of canola oil in a large pan over medium-high heat (360 degrees Fahrenheit).
Carefully add the fish to the hot oil and fry until the coating is crispy and the fish is cooked through, two to three minutes per side. Work in batches of two to three pieces of fish so you don’t crowd the pan.
Drain cooked fish on paper towels and transfer to a serving platter.
Place all the ingredients in a glass jar and keep in the fridge until ready to use.
Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed.
Mix all ingredients together.
Preheat the oven to 300 degrees Fahrenheit.
Tightly wrap the tortillas in aluminum foil and place them in the oven to warm.
Remove the tortillas from the oven and place on a serving plate.
Add a fried fish to each tortilla, and then top with pickled red onions, avocado cream sauce, cabbage slaw and mozzarella, or allow each diner to create his or her own individual taco.
Serve with lime wedges and enjoy!
Fish Tacos appears in Naomi’s newest cookbook, Perfect Flavors, published by ArtScroll Mesorah Publications. Photography by Miriam Pascal.
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