Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup crushed spicy corn chips
- 1/2 cup all-purpose flour
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Mixing bowls
- Non-stick skillet
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix together crushed corn chips, flour, chili powder, garlic powder, cumin, salt, and black pepper.
3. In another shallow dish, beat eggs.
4. Dip each fish fillet in the beaten eggs, then coat with the corn chip mixture, pressing the mixture onto the fish to adhere.
5. Heat vegetable oil in a non-stick skillet over medium-high heat. Add the coated fish fillets and cook for 2-3 minutes on each side until golden brown.
6. Transfer the fish fillets to the prepared baking sheet and bake for 10-12 minutes until cooked through.
7. Warm the corn tortillas in the oven for 2-3 minutes.
8. To assemble the tacos, place a fish fillet on each tortilla, then top with shredded cabbage, diced tomatoes, and chopped cilantro. Squeeze a lime wedge over each taco.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe makes 8 small tacos.
Nutritional information:
Calories: 290
Fat: 15g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 480mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 1g
Protein: 17g
Substitutions for ingredients:
- You can use any type of white fish fillets in this recipe.
- If you don't have spicy corn chips, you can use regular corn chips and add some cayenne pepper to the corn chip mixture.
Variations:
- You can use the same corn chip coating for chicken or shrimp tacos.
- Add some sliced avocado or guacamole to the tacos for extra creaminess.
Tips and tricks:
- Make sure to press the corn chip mixture onto the fish fillets to ensure it sticks well.
- Use a non-stick skillet to prevent the corn chip coating from sticking to the pan.
- If you want a spicier taco, add more chili powder or cayenne pepper to the corn chip mixture.
Storage instructions:
Leftover fish fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish fillets, place them in a preheated oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the tacos on a platter with the toppings arranged neatly around the fish fillets.
Garnishes:
Garnish the tacos with additional 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
- Grilled corn on the cob
Troubleshooting advice:
- If the corn chip coating is falling off the fish fillets, make sure to press the mixture onto the fish well before cooking.
- If the fish fillets are not cooked through after baking, return them to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover fish fillets in the refrigerator for up to 3 days.
Food history:
Fish tacos originated in Baja California, Mexico in the 1950s. They became popular in the United States in the 1980s and have since become a staple in Mexican cuisine.
Flavor profiles:
The spicy corn chip coating adds a crunchy texture and spicy flavor to the mild white fish fillets. 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.
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