Ingredients with Measurements:
- 1 lb white fish (such as cod or tilapia)
- 1 cup pork rinds, crushed
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the fish and pat dry with paper towels. Cut into small pieces and set aside.
3. In a food processor or blender, pulse the pork rinds until they are finely crushed. Transfer to a shallow dish.
4. In another shallow dish, mix together the flour, garlic powder, chili powder, cumin, and salt.
5. In a third shallow dish, beat the eggs.
6. Dip each piece of fish into the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally coat with the crushed pork rinds.
7. Heat the vegetable oil in a large skillet over medium-high heat. Add the fish and cook for 2-3 minutes on each side, or until golden brown and cooked through.
8. While the fish is cooking, warm the tortillas in the oven for 5 minutes.
9. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla. Top with a few pieces of the pork rind crusted fish, diced tomatoes, red onion, and cilantro. Squeeze a wedge of lime over each taco.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oven temperature: 350°F
Skillet temperature: medium-high heat
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 17g
Protein: 18g
Substitutions for ingredients:
- Instead of white fish, you can use shrimp or chicken.
- Instead of pork rinds, you can use panko breadcrumbs or cornmeal.
- Instead of cabbage, you can use lettuce or kale.
- Instead of tomatoes, you can use salsa or hot sauce.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of fish or seafood.
- Make a spicy mayo or crema to drizzle over the tacos.
- Add black beans or corn to the taco filling.
Tips and tricks:
- Make sure to pat the fish dry before coating it in the flour mixture, as excess moisture can prevent the pork rinds from sticking.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the fish from sticking.
- If you don't have a food processor or blender, you can crush the pork rinds in a plastic bag using a rolling pin.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, sliced avocado, hot sauce, or crema.
Pairings:
Serve the tacos with a side of rice and beans, or a simple green salad.
Suggested side dishes:
Rice and beans, green salad, roasted vegetables, or corn on the cob.
Troubleshooting advice:
- If the pork rind coating is not sticking to the fish, try pressing it down firmly with your fingers to help it adhere.
- If the fish is sticking to the skillet, try adding more oil or using a non-stick skillet.
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, and have become a popular street food in many parts of the world.
Flavor profiles:
The pork rind crust adds a crunchy texture and savory flavor to the fish, while the taco toppings provide freshness and acidity.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican