Fish Tacos Recipe
Fish tacos are one of the best ways to introduce fish to kids who aren't used to eating it. This fish taco recipe uses cod, but you can substitute any firm-fleshed white fish.
Ingredients:
- 1-1/2 pounds cod fish
- 3/4 cup baking mix, such as Bisquick or Jiffy, divided
- 1 large egg
- 2/3 cup seltzer water
- 1 cup flour
- 1 Tbsp. chili powder
- peanut oil for frying
- 6 corn tortillas
- .
- For Cilantro Cream Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp. lime juice
- 1/4 cup finely-chopped fresh cilantro
- 1/2 tsp. chili powder
- .
- shredded cabbage, guacamole, salsa verde
Preparation:
- Cut fish into long strips, about 1/2-inch wide.
- In a large shallow dish, whisk together the baking mix, egg and seltzer water. Set aside.
- Spread flour out in an even layer in a separate shallow dish. Sprinkle chili powder over.
- Pour oil into a large skillet with deep sides to a depth of 3/4-inch. Heat over medium-high heat to 350 degrees.
- Using tongs, dip fish first in the flour mixture, shaking off the excess, then in the baking mix-seltzer water mixture.
- Slip the fish into the oil gently, standing back to avoid getting splattered with hot oil.
- Cook 2 minutes on each side. Remove to a plate covered with paper towels to drain.
- Repeat with remaining fish.
- Warm corn tortillas in the microwave according to package directions.
- Stir together ingredients for the cilantro cream sauce until well-combined.
- To assemble tacos, place some cabbage in the center of a corn tortilla. Top with a tablespoon or two of the cilantro cream sauce. Top with several strips of fish. Add guacamole and salsa verde to your taste. Wrap and eat.
