Ingredients: |
Ingredients: Fish Tacos:
1½ lbs. halibut, mahi mahi or other firm white fish
15 small corn tortillas
Vegetable oil
Fish Taco Batter:
24 Ritz crackers, crushed
1 cup flour
½ cup Panko breadcrumbs
1½ tsp. baking powder
1½ tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. cayenne pepper
1 egg
1½ cups Sprite
Garnish:
Shredded cabbage
Avocados
Salsa
Lime Juice
Hot Sauce
Pico de Gallo:
4 Roma tomatoes, diced
½ large white onion, diced
1 cup cilantro leaves, minced
1 T. lime juice
Salt to taste
White Sauce:
1 cup sour cream
1 cup mayonnaise
2 T. lime juice
½ tsp. ground cumin
½ tsp. garlic powder
¼ tsp. salt
Hot sauce to taste
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Directions: |
Directions:Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.
Pico: combine the pico ingredients in a medium bowl, cover and refrigerate.
Tortillas: Heat 1 T. vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until it's 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. Place warmed tortillas on a plate with a paper towel between and cover with a towel. Repeat with the remaining tortillas adding additional oil as needed.
Fish: Mix all the batter ingredients together in a large bowl. Slice fish into strips approximately ¾" wide and 4" long. Pat fish very dry and add all of the fish to the batter & gently stir to coat. Fill a 12" pan with approximately 1" deep oil and heat to 375º. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.
Assemble: Add fish to tortillas (usually about 2 strips per taco) and top with shredded cabbage, pico, freshly squeezed lime juice and white sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired. |
This recipe for Baja Fish Tacos with Pico De Gallo and White Sauce is from