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FISH TACOS Recipe

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This recipe for FISH TACOS is from The Crowe Family Cookbook , 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 LBS OF FISH SUCH AS TILAPIA, COD OR SWAI (SALMON WOULD BE GOOD TOO)

CORN TORTILLAS

OIL FOR FRYING

FOR THE SEASONING: 1 PACKET OF GOYA SAZON SEASONING , 1/2 TSP OF GARLIC POWDER OR SALT, 1 TSP OF ONION POWDER, 1/2 TSP SALT, 1/2 TSP BLACK PEPPER, 1/2 TBSP CHILE POWDER, 1/2 TSP CAYENNE

*GARNISH* SHREDDED CABBAGEOR LETTUCE, BLACK BEANS (CANNED) CHEESE, SOUR CREAM, DICED RED ONION, CILANTRO, GREEN ONION, JALEPENO, LIME
Directions:
Directions:
MIX THE SEASONING INGREDIENTS TOGETHER AND SPRINKLE ON BOTH SIDES OF THE FISH. HEAT 3 TBSP OF OIL IN A FRY PAN AND ADD THE FISH. FRY UNTIL CRISP OR ALMOST "BLACKENED" FLIP OVER AND DO THE SAME WITH THE OTHER SIDE.

WHILE THE FISH IS COOKING, WARM THE TORTILLAS AND PREPARE THE GARNISH. WHEN THE FISH IS DONE, BREAK IT UP INTO SMALLER PIECES, AND ARRANGE ON TORTILLA WITH DESIRED GARNISH.
Number Of Servings:
Number Of Servings:
10-12 TACOS
Preparation Time:
Preparation Time:
30 TO 45 MIN
Personal Notes:
Personal Notes:
I LIKE TO USE THE FROZEN TILAPIA LOIN FROM COSTCO. I HAVE ALSO USED THE TORTILLA CRUSTED TILAPIA THEY HAVE, AND IN THAT CASE DON'T SEASON IT. IT'S VERY GOOD.

I ALSO BUY THE PRE SHREDDED CABBAGE OR COLESLAW MIX. MAKES LIFE EASIER :)

 

 

 

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