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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fish Tacos Recipe

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This recipe for Fish Tacos is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups finely chopped Nappa cabbage
1/2 c. chopped cilantro (optional)
1/4 cup plus 3 T. red salsa
salt
1/3 c.sour cream
1 c. Panko (bread crumbs)
1 c. flour or cornmeal
3 large eggs
1 lb cod (or any firm white fish)
vegetable oil for frying
limes
flour or soft corn tortillas
Directions:
Directions:
In a medium bowl, toss the cabbage, cilantro, salsa, and salt to taste. Squeeze a half a lime over the slaw, set aside.
In shallow dish, whisk together the panko and 1 tbls salt. In another shallow dish, beat the eggs with a fork. Coat the fish slices in the flour, then in the egg, then in the panko, place on a plate.
In a medium heavy skillet pour the oil to a depth of 1 inch and heat over medium heat until the surface ripples, about 2 minutes. Add about a third of the fish slices to the skillet and cook, turning once, until golden 3 to 4 miinutes. Transfer with a slotted spoon to a paper towel lined plate. repeat with the remaining fish slices.
In a large skillet, warm the tortillas on both sides over high heat. spread about 1 tsp sour cream on a tortilla, top with a few pieces of fish and a heaping spoonful of slaw and fold over.
Number Of Servings:
Number Of Servings:
6 tortillas
Preparation Time:
Preparation Time:
30 -40 minutes
Personal Notes:
Personal Notes:
Love these, sometimes I make the slaw with sour cream and mayo and then put salsa on top of everything, once again, yum!

 

 

 

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