Authenticó Crispy Fish Tacos

December 24, 2016

 

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

 

Achiote Paste

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.

 

NEED SOME KITCHEN STUFF? 🙂
Here's a great way to support Fisherman's Belly. Use our

amazon links to purchase items you may need. You don't

pay extra but, Amazon sends us a small commission on

your purchase. Just click on the links below to take a look

and shop around. Thanks, Yanni

___________________________________________________________

➤ 30 Day Free Amazon Prime Membership
http://amzn.to/2lIRHcI

 

KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 

➤ Ex-Large Mixing Bowl w/Lid

http://amzn.to/2CKwaLg
➤ Pyrex 1-cup & 2-cup Measuring Cups

http://amzn.to/2AhJf9z
➤ Orange Citrus Juicer/Squeezer

http://amzn.to/2E0vs9N
➤ Achiote Powder 2-oz

http://amzn.to/2Dlgyen
➤ Measuring Cups, 4-Piece Set, Stainless Steel

http://amzn.to/2CTM6Zg
➤ Whisk set 12",10", 8.5"

http://amzn.to/2CCaySf
➤ 24" Round Hard Wood Cutting Board

http://amzn.to/2Cxmvo6
➤ 12-inch Chef's Knife

http://amzn.to/2CnQuyw
➤ Wusthof Pro Cook’s Knife 12-inch

http://amzn.to/2CCoOGg
➤ Multi Length 8-piece Wooden Spoons

http://amzn.to/2CUR20e
➤ Tortilla Warmer 10-inch

http://amzn.to/2EXnS0i
➤ Fish Prepping Pan (13"x9"x2")

http://amzn.to/2Cr3p33
➤ 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 
https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black  
http://amzn.to/2md2DzF

 

Tags:xxx

Please reload

Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

Stay Updated SUBSCRIBE

Sign up now for the latest updates and yummy recipes sent straight to your inbox.   

Have A Fish Cooking

Question?

Follow Fisherman's Belly on Facebook, Instagram and YouTube.

Shoot me an email at: fishermansbelly@gmail.com

©Fishermansbelly.com 2019 All Rights Reserved

Southern California, USA