Firecracker Fish Tacos

Allergens

Fish (Fish), Eggs, Wheat (Gluten)

Ingredients

• 4 fresh white fish fillets (6 oz each)
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 3 tbsp chili powder
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying
• 8 small corn tortillas
• 1 cup coleslaw mix
• 1 avocado, sliced
• 4 tbsp sour cream
• 2 limes, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a shallow dish, combine flour and panko breadcrumbs. In another dish, beat the eggs. Season the fish fillets with chili powder, paprika, garlic powder, onion powder, salt, and pepper. Coat each fillet in the egg mixture, then dredge in the flour panko mixture, pressing to adhere.
2. In a large skillet, heat about 1 inch of vegetable oil over medium high heat until shimmering. Fry fish until golden brown and cooked through, about 3 4 minutes per side. Transfer to a paper towel lined plate to drain.
3. Warm corn tortillas in the microwave or on a grill. Top each tortilla with a fried fish fillet, coleslaw mix, avocado slices, and a dollop of sour cream. Squeeze lime wedges over the tacos and garnish with cilantro leaves.

Chef’s Insight

This recipe is inspired by the famous fish taco trucks found along the Baja California coast in Mexico. The combination of spices used in this recipe pays homage to the region while adding a touch of heat and smokiness reminiscent of the original street food classic.

Notes

For a more authentic experience, serve these fish tacos with a side of Mexican street corn (elotes).