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Category: Seafood
Prep Time: Cook Time: Total Time:
Fabulous Fish Tacos
This fun recipe can turn even the humblest of fillets into a taco-terrific dinner in no time!
Makes: 8 tacos
Total time: 35 minutes
FOR THE TARTAR SAUCE
1 cup light mayonnaise
1 cup seeded, chopped tomato
2 Tbsp. fresh lime juice
1 jalapeno, seeded and diced
1 Tbsp. Dijon mustard
FOR THE FISH
1 lb. whitefish fillets (see editor’s note below)
2 eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
2 cups panko bread crumbs
1/2 cup vegetable oil for frying
4 tsp. vegetable oil, divided
8 corn tortillas (6-inch)
Cabbage Slaw
Nutrition Information
Per taco (without slaw): 346 cal; 20g total fat (2g sat); 61mg chol; 373mg sodium; 29g total carbs (2g sugars); 1g fiber; 15g protein
Editor’s Note
Many types of fish will work for these tacos, as long as it’s a firm fish with white flesh. Tilapia, flounder, cod, or catfish all are good choices.
Purée mayonnaise, tomato, lime juice, jalapeno, and Dijon for the tartar sauce in a blender or food processor until smooth; chill until serving.
Prepare fish by cutting fillets into 1 x 3-inch strips; season with salt and pepper.
Combine eggs and milk in a shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess, then dip each strip in egg mixture, letting excess drip back into dish. Coat strips with panko, pressing crumbs to adhere.
Heat 1/2 cup oil to 360° in a sauté pan. Fry half of the fish strips on both sides until golden, turning once, about 6 minutes total. Transfer fried fish to a baking sheet; keep warm in a 200° oven. Repeat with remaining fish strips.
Fry each tortilla in 1/2 tsp. oil in a skillet (see Test Kitchen Tip). Assemble tacos with fish and slaw. Top tacos with tartar sauce and Cabbage Slaw.
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Panko Fish Tacos
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Category: Seafood
Prep Time: Cook Time: Total Time:
Fabulous Fish Tacos
This fun recipe can turn even the humblest of fillets into a taco-terrific dinner in no time!
Makes: 8 tacos
Total time: 35 minutes
FOR THE TARTAR SAUCE
1 cup light mayonnaise
1 cup seeded, chopped tomato
2 Tbsp. fresh lime juice
1 jalapeno, seeded and diced
1 Tbsp. Dijon mustard
FOR THE FISH
1 lb. whitefish fillets (see editor’s note below)
2 eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
2 cups panko bread crumbs
1/2 cup vegetable oil for frying
4 tsp. vegetable oil, divided
8 corn tortillas (6-inch)
Cabbage Slaw
Nutrition Information
Per taco (without slaw): 346 cal; 20g total fat (2g sat); 61mg chol; 373mg sodium; 29g total carbs (2g sugars); 1g fiber; 15g protein
Editor’s Note
Many types of fish will work for these tacos, as long as it’s a firm fish with white flesh. Tilapia, flounder, cod, or catfish all are good choices.
Purée mayonnaise, tomato, lime juice, jalapeno, and Dijon for the tartar sauce in a blender or food processor until smooth; chill until serving.
Prepare fish by cutting fillets into 1 x 3-inch strips; season with salt and pepper.
Combine eggs and milk in a shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess, then dip each strip in egg mixture, letting excess drip back into dish. Coat strips with panko, pressing crumbs to adhere.
Heat 1/2 cup oil to 360° in a sauté pan. Fry half of the fish strips on both sides until golden, turning once, about 6 minutes total. Transfer fried fish to a baking sheet; keep warm in a 200° oven. Repeat with remaining fish strips.
Fry each tortilla in 1/2 tsp. oil in a skillet (see Test Kitchen Tip). Assemble tacos with fish and slaw. Top tacos with tartar sauce and Cabbage Slaw.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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