Ingredients with Measurements:
- 1 lb white fish fillets (tilapia, cod, or halibut)
- 1 cup corn chips, crushed
- 1/2 cup all-purpose flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the fish fillets and pat them dry with paper towels.
3. In a shallow dish, mix together the crushed corn chips, flour, chili powder, garlic powder, cumin, and salt.
4. In another shallow dish, beat the eggs.
5. Dip each fish fillet in the beaten eggs, then coat it in the corn chip mixture, pressing the mixture onto the fish to ensure it sticks.
6. Heat the vegetable oil in a non-stick skillet over medium-high heat.
7. Add the fish fillets to the skillet and cook for 2-3 minutes on each side, until the corn chip crust is golden brown.
8. Transfer the fish fillets to a baking sheet and bake for 10-12 minutes, until the fish is cooked through.
9. While the fish is baking, warm the flour tortillas in the oven or microwave.
10. To assemble the tacos, place a spoonful of shredded lettuce on each tortilla, followed by a piece of corn chip crusted fish.
11. Top the fish with diced tomatoes, red onion, and chopped cilantro.
12. Squeeze a wedge of lime over each taco before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 293
Fat: 10g
Carbohydrates: 29g
Protein: 21g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Corn chips can be substituted with panko breadcrumbs or crushed tortilla chips.
- White fish fillets can be substituted with shrimp or chicken.
Variations:
- Add a spicy kick to the corn chip crust by adding cayenne pepper or hot sauce.
- Top the tacos with avocado, sour cream, or salsa for added flavor.
- Make the tacos gluten-free by using gluten-free corn chips and tortillas.
Tips and tricks:
- Make sure to pat the fish fillets dry before coating them in the corn chip mixture to ensure the mixture sticks.
- Use a non-stick skillet to prevent the corn chip crust from sticking to the pan.
- To make the tacos extra crispy, broil them in the oven for 1-2 minutes after assembling.
Storage instructions:
Leftover fish tacos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tacos, wrap them in foil and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a platter with a side of guacamole and chips for a festive presentation.
Garnishes:
Garnish the tacos with additional chopped cilantro or a sprinkle of cotija cheese.
Pairings:
Pair the tacos with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Serve the tacos with a side of Mexican rice or black beans for a complete meal.
Troubleshooting advice:
- If the corn chip crust is falling off the fish, try pressing the mixture onto the fish more firmly before cooking.
- If the fish is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish tacos originated in Baja California, Mexico, in the 1960s. They are now a popular dish throughout the United States and beyond.
Flavor profiles:
The corn chip crust adds a crunchy texture to the tender fish, while the chili powder and cumin add a smoky, spicy flavor.
Serving suggestions:
Serve the tacos with a side of lime wedges for squeezing over the fish.
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Region: Mexican