Crispy Fish Tacos - Bravabod
Recipes

Crispy Fish Tacos

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 20"

The Best Crispy Fish Tacos! Tender and flaky pan-fried fish tucked into warm flour tortillas and topped with guacamole, pickled onions, and creamy taco sauce.

How To MakeDiet Type: Classic

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Shopping List
    For the Fish
  • 2 (5 ounce) cod fillets
  • 1 cup salted plantain chips
  • 1 egg, whisked
  • 1/8 teaspoon cayenne (optional)
  • avocado oil or grapeseed oil, for frying For the Pickled Onions
  • 1/2 small red onion, thinly sliced
  • 1 lemon, juiced The Rest
  • 4 to 6 small tortillas
  • 1 cup guacamole
  • Creamy Taco Sauce (optional, but recommended)
  • cilantro and lime wedges, for serving (optional)

Instructions
  1. Step 1: Let's first prepare the quick pickled onions. In a small jar, combine the sliced onions with the lemon juice and a pinch of salt. Stir well and refrigerate.
  2. Step 2: Next, place the plantain chips in a food processor and pulse until broken down into a flour consistency. It should make about 1/2 cup of crumbs.
  3. Step 3: Stir together the plantain crumbs and optional cayenne. Pour the crumbs onto a plate. Separately, whisk the egg in a bowl. Prepare your assembly line: egg in bowl, crumb plate, and a clean plate.
  4. Step 4: Rinse the cod and pat dry very well. Dredge the fillets in the egg wash, covering the entire fillet. Let the excess egg drip off before transferring to the crumb plate. Cover the cod completely in the crumbs, patting down well on all sides to stick. Transfer to a clean plate.
  5. Step 5: Heat a large skillet with a thin layer of oil over medium-high heat. Once a drop of water sizzles on contact with the oil, transfer the cod fillets to the skillet. Cook until golden brown, about 4 minutes per side depending on the thickness. Flip carefully so as to not lose any crispy breading. The fish will be ready when it is golden, crispy, and flakes easily. If it is browning too quickly, turn the heat down slightly.
  6. Step 6: Meanwhile, set up your taco fixings with the pickled onions, guacamole, Creamy Taco Sauce, optional cilantro, and optional lime wedges.
  7. Serve: Assembly time! Warm the tortillas in a dry, hot skillet (or over an open flame) for 15 to 30 seconds per side until the tortillas are pliable and soft. Top each warm tortilla with a dollop of guacamole, torn pieces of crispy fish, pickled onions, taco sauce, and optional cilantro. Enjoy.

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Crispy Fish Tacos

PT20M 2 (5 ounce) cod fillets 1 cup salted plantain chips 1 egg, whisked 1/8 teaspoon cayenne (optional) avocado oil or grapeseed oil, for frying 1/2 small red onion, thinly sliced 1 lemon, juiced 4 to 6 small tortillas 1 cup guacamole Creamy Taco Sauce (optional, but recommended) cilantro and lime wedges, for serving (optional) Gluten Free Paleo 2 Servings Ingredients:

2 Servings

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Takes 1 min