Ingredients: |
Ingredients: • 1 1/2 lbs. trout
• 15 small corn tortillas
• Vegetable oil
Fish Taco Batter
• 24 Ritz crackers, crushed (3/4 of a sleeve)
• 1 cup flour
• 1/2 cup panko breadcrumbs
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1 1/2 cups sprite
Garnish
• shredded cabbage
• Avocados
• salsa
• lime juice
• hot sauce
Pic de Gallo
• 4 Roma tomatoes diced
• 1/2 large white onion, diced
• 1 cup cilantro leaves, minced
• 1 tablespoon lime juice
• salt to taste
White Sauce
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoon lime juice
• 1/2 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• Garlic powder
• Onion powder
• Chili powder
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Directions: |
Directions:White Sauce
1. Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.
Pico de Gallo
1. Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.
Tortillas (Microwave or Pan Fry)
1. MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for 40 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.
2. PAN FRY: Heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
3. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas, adding additional oil as needed after every couple tortillas.
Fish
1. Mix all the batter ingredients together in a large bowl.
2. Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
3. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
4. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.
Assemble
1. Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired
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