Mexican > Tacos

Fish Finger Tacos Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets, cut into finger-sized pieces
- 1 cup all-purpose flour
- 2 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/4 cup vegetable oil
- 8 small tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Baking sheet
- Mixing bowls
- Tongs
- Skillet

Step-by-step instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine flour, garlic powder, paprika, salt, and black pepper.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, place the panko breadcrumbs.
5. Dip each fish finger into the flour mixture, then the beaten eggs, and finally the panko breadcrumbs, making sure to coat each piece evenly.
6. Heat the vegetable oil in a skillet over medium-high heat. Add the fish fingers and cook until golden brown, about 2-3 minutes per side.
7. Transfer the fish fingers to the prepared baking sheet and bake for 10-12 minutes, or until cooked through.
8. Warm the tortillas in the oven for 1-2 minutes.
9. To assemble the tacos, place a few fish fingers on each tortilla. Top with shredded lettuce, diced tomatoes, and diced red onion.
10. Drizzle with sour cream and sprinkle with chopped cilantro.
11. Serve with lime wedges on the side.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F
Serving size:
Makes 8 tacos

Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 32g
Protein: 20g
Sodium: 560mg

Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Sour cream can be substituted with Greek yogurt.

Variations:
- Add sliced avocado or guacamole to the tacos.
- Use corn tortillas instead of flour tortillas.
- Add hot sauce or salsa for extra heat.

Tips and tricks:
- Make sure to coat each fish finger evenly with the flour, egg, and breadcrumb mixture.
- Use tongs to flip the fish fingers in the skillet to avoid breaking them.
- Warm the tortillas in the oven or on a skillet before assembling the tacos to make them more pliable.

Storage instructions:
Leftover fish fingers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the fish fingers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.

Presentation ideas:
Serve the tacos on a platter with lime wedges and a bowl of salsa or hot sauce on the side.

Garnishes:
Garnish the tacos with chopped cilantro and lime wedges.

Pairings:
Serve the tacos with a side of Mexican rice and black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the fish fingers are not crispy enough, increase the oven temperature or bake them for a few more minutes.
- If the fish fingers are breaking apart in the skillet, make sure the oil is hot enough before adding the fish.

Food safety advice:
- Make sure to cook the fish fingers until they are cooked through to avoid any risk of foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to avoid cross-contamination.

Food history:
Fish tacos originated in Baja California, Mexico, in the 1960s. They were traditionally made with fried fish, shredded cabbage, and a creamy sauce.

Flavor profiles:
The fish fingers are crispy and flavorful, with a hint of garlic and paprika. The toppings add freshness and crunch, while the sour cream and lime add tanginess and acidity.

Serving suggestions:
Serve the fish finger tacos as a fun and easy weeknight dinner or as a party appetizer.

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Taste: Savory, Tangy, Spicy, Crispy, Zesty