Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup corn nuts, crushed
- 1/2 cup all-purpose flour
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 eggs, beaten
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Food processor or blender
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, pulse the corn nuts until they are finely crushed. Transfer to a shallow dish.
3. In another shallow dish, combine the flour, chili powder, cumin, garlic powder, and salt.
4. Dip each fish fillet into the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally coat with the crushed corn nuts.
5. Heat a non-stick skillet over medium-high heat. Add the fish fillets and cook for 2-3 minutes on each side, until the crust is golden brown and the fish is cooked through.
6. While the fish is cooking, warm the corn tortillas in the oven for 5-7 minutes.
7. To assemble the tacos, place a fish fillet on each tortilla. Top with shredded cabbage, diced tomatoes, and chopped cilantro. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: medium-high heat
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
Calories per serving: 250
Total fat: 9g
Saturated fat: 2g
Cholesterol: 85mg
Sodium: 400mg
Total carbohydrates: 21g
Dietary fiber: 4g
Total sugars: 2g
Protein: 22g
Substitutions for ingredients:
- Corn nuts can be substituted with any other type of nut or seed, such as almonds or sunflower seeds.
- White fish fillets can be substituted with any other type of fish, such as salmon or shrimp.
- Flour can be substituted with cornmeal or breadcrumbs.
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess.
- Use a different type of seasoning for the fish crust, such as Cajun or Old Bay.
- Make a spicy mayo by mixing together mayonnaise, hot sauce, and lime juice.
Tips and tricks:
- Make sure to pat the fish fillets dry with a paper towel before coating them in the flour mixture, as this will help the coating stick better.
- If the corn nut crust is not sticking well, try pressing it onto the fish fillets with your hands.
- To keep the tacos warm while assembling them, wrap the tortillas in foil and place them in the oven on low heat.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced avocado
- Spicy mayo
Pairings:
- Mexican rice
- Black beans
- Roasted vegetables
Suggested side dishes:
- Corn on the cob
- Grilled zucchini
- Sweet potato fries
Troubleshooting advice:
- If the corn nut crust is too thick, try pulsing the corn nuts in the food processor for a shorter amount of time.
- If the fish is not cooked through after frying, finish cooking it in the oven for a few minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Fish tacos originated in Baja California, Mexico, where they were traditionally made with fried fish, cabbage, and a creamy sauce.
Flavor profiles:
The corn nut crust adds a crunchy texture and nutty flavor to the fish, while the chili powder and cumin give it a spicy and smoky taste. The toppings of shredded cabbage, diced tomatoes, and cilantro add freshness and brightness to the tacos.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
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Region: Mexican