Fish tacos, beef tacos, chicken tacos……I love any and all kinds, but I’d have to say that Fish Tacos rank up on my list of top favorite foods. My husband and I recently took a weekend trip to St. Augustine and I found myself ordering Fish Tacos for two of our three meals at dinner. (Shout out to Sunset Grille and Harry’s Seafood, Bar & Grille) I love the versatility of how you can throw on a few different toppings each time and completely change up the flavor. Of course you start with your tortilla and battered fish, then the rest is up to you! My husband likes to keep it simple with the addition of our Mango Pineapple Habanero Salsa. Instead I like to throw in our Chipotle Ranch dressing, add our Southern Coleslaw recipe, and toss in a little pico de gallo to finish it off. 1 package flour tortillas
1lb fresh white fish
(I prefer Mahi Mahi)
1/2 c. all purpose flour
1 c. panko bread crumbs
1 large egg, beaten
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. salt
2 c. cole slaw (find our recipe here)
Pico De Gallo
Avocado
LSG Mango Habanero Salsa
LSG Chipotle Ranch Dressing
Pat fish dry and season on both sides with cumin, garlic powder, onion powder, chili powder and salt.
Cut fish into strips and prepare your batter
Place flour, egg, and panko in three shallow bowls. Working one at a time, coat fish in flour, then in egg, and finally in panko, pressing to coat.
Fry in hot oil until golden brown and crispy.
Cut avocado into thin slices.
Assemble tacos by combining fish, cole slaw, sliced avocado and Mango Salsa OR Chipotle Ranch Dressing.
Top with a little pico de gallo and Enjoy!
NOTE: I have recently fallen in love with my Air Fryer. If you choose to go this route, cook at 400° for 10 to 12 minutes, gently flipping halfway through, or until fish is golden and flakes easily with a fork.
Enjoy! - Melanie
