Crunchy Fish Tacos

If you are one of those who have not yet tried a fish taco because you think it sounds a little strange, test out these and I am certain that you will become a fan! Use this technique as a great way to incorporate more fish into the weekly dinner rotation and, because they are so similar to fried chicken tenders, chances are your kids will like them too!

Fish tacos are frequently topped with crunchy cabbage and thinly sliced red onion. The combination of the texture of the cabbage and bite of the onion is a great combination with the fried fish. I thinly shredded 1/2 cabbage and added it to a bowl with 1/2 red onion, also sliced thin.  The tomatoes are looking less than lovely this time of year so I took a little help from the store and used Mrs. Renfroe's Black Bean Salsa and added about 1/4 cup diced mango and some fresh cilantro it. 

For the star of the fish tacos, the fish, I used a tilapia filet which works perfectly here because it is a mild, firm, white fish, but if you have another you prefer such as cod, grouper or even catfish, feel free to substitute. I set up a breading station with flour, 1 beaten egg and panko. Tilapia filets have a natural score down the middle which makes them easy to cut in half creating a more manageable "fish finger" to fry. Dredge each fish finger in the flour, then dunk in the beaten egg, and finally coat each piece with the panko. Fry in about an inch or two of hot oil for about 5 minutes or so on each side or until they are golden brown and crispy. Drain on a paper towel and immediately season with sea salt.

When it is time to assemble the tacos, warm a flour tortilla over a gas burner set to low until warm, or in a dry warm frying pan. Place the crispy fried fish on the flour tortilla and top with the cabbage, red onion and salsa, guacamole, a dollop of sour cream finishes and a good shake of hot sauce finishes it off.

 
The Best Guacamole

ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped
pinch cumin
lime juice
salt

In a bowl combine serrano pepper, red onion, garlic, cilantro, lime juice, cumin and salt. Fold in avocado, mashing with a fork to incorporate well with other ingredients and to reach desired consistency.