Crispy Fish Tacos
First of all, can you remember eating crispy fish tacos? Where the fish and the tacos shells were both fried. And, I'm not talking about store bought tacos shells. Back in the day, those tacos were everywhere. How do I know? Well, when I was just a kid working at my uncle's burger stand, fried crispy fish tacos were the most popular item, period!
I'm using fresh wahoo for my new recipe. But, really any fresh fish will do. I jazz things up here with achiote spice covering the fish. Achiote is an old world Mexican flavor—from the Yucatán—that's incredible with fish, especially with crispy fish tacos. And, staying authenticó, this recipe has a super tasty crema taco sauce that's the real-deal. So, give this a try and get ready to do a Mexican hat dance with your fresh fish!
Ever tried crispy SUSHI tacos?? They're insane, check out my recipe!
Crispy Fish Tacos (6 tacos)
1 pound wahoo ¾ inch cubed (any fresh fish makes good fish tacos!)
6 king size corn tortillas
¼ head of cabbage
1 bundle cilantro
1 box of tooth picks
1 ½ cups of frying oil
Jalapenos, thinly sliced (or use sliced radishes)
Taco Crema Sauce
1 cup Mexican Crema, sour cream (any local Mexican market)
½ lime juiced
1 teaspoon salt
1 tablespoon black pepper
1 jalapeno, seeded and fine diced
1 bundle of green onions chopped
1-2 cloves of garlic minced
1 ½ tablespoons ground achiote (any local Mexican market)
2 teaspoons of salt
1 tablespoon of black pepper
1/8 cup of white vinegar
Make The Crispy Fish Tacos
1. Start with a medium mixing bowl and add the crema, lime juice, salt, pepper, garlic, jalapeno, and green onions. Then, mix and set aside in the refrigerator
2. Now begin to thinly slice the cabbage, and mix in chopped cilantro. Add this to a large bowl, and set aside in the refrigerator.
3. In another large mixing bowl, add ground achiote, salt, pepper with vinegar and then mix throughly. Now add the cubed fish pieces. and mix until all the pieces of fish are coated with the achiote paste.
4. Then, begin to warm the tortillas by placing them directly on top of the lit stove burners. Remember to heat both sides until there's a little char starting to develop the tortilla.
5. So now, use a large salad spoon and scoop out a portion of cubed fish into the middle of a warmed tortilla. Finally, fold the tortillas over, and use 2 tooth picks to pin the tortilla closed.
6. And finally, heat a 1/2 inch of oil in a frying pan, over a medium heat. When the oil is ready, add two or three maximum, tacos in the frying pan. Now, fry for 2 to 3 minutes on each side.
Remember to check the color of tortillas as they are frying. When the tortillas are finished cooking, allow the tacos to drain in a paper towel lined platter. Now is the time to sprinkle a little salt on the outside of the tacos.
7. Finally, remove the tooth picks from the tacos and split them open. Now begin to fill each taco with cabbage and cilantro, then top with creama sauce. Finally, garnish with cut jalapenos or red radishes.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Ex-Large Mixing Bowl w/Lid
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Orange Citrus Juicer/Squeezer
➤ Achiote Powder 2-oz
➤ Measuring Cups, 4-Piece Set, Stainless Steel
➤ Whisk set 12",10", 8.5"
➤ 24" Round Hard Wood Cutting Board
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Multi Length 8-piece Wooden Spoons
➤ Tortilla Warmer 10-inch
➤ Fish Prepping Pan (13"x9"x2")
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet http://amzn.to/2m9HQwS
➤ Frying Kirkland Grape seed Oil 2L $16.39 http://amzn.to/2CrNNj1
➤ 10" Porcelain Rectangular Platters, Set of 4, http://amzn.to/2CK8Kqe
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black