Crispy Fish Tacos with Pico de Gallo and Lime Crema
What I love about Mexican food is that it’s so forgiving! Fish can be dredged in something as simple as flour, adding chili and garlic powder, and it would be delicious in a taco. I love biting into crispy fish, so with the addition of crushed crackers, flour, and Panko, it’s just the way I like it.
The addition of key ingredients is what sends these tacos to the next level, like fresh, crisp shredded cabbage, tomatoes, onions, cilantro, fresh lime, and jalapenos (pickled or fresh)!
To take these up another notch, fresh lime crema and hot sauce. To be honest, my favorite hot sauce is Taco Bell’s. I like the mild, hubby likes the hot, but whatever hot sauce you use, it’s a must in my book!
Crispy Fish Tacos with Pico de Gallo and Lime Crema
Ingredients
Pico de Gallo:
- 2/3 cup chopped tomato or cherry tomatoes, halved
- 1/4 cup yellow onion, diced
- 1-2 tbsp(s) fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
- 4-5 slices pickled jalapeno, chopped
- pinch chili powder
- salt to taste
Lime Crema:
- 1/3 cup sour cream
- 2 tbsps mayonnaise
- 1 tbsp Chipotle pepper sauce (from chipotle pepper can)
- juice from 1/2 lime
- salt to taste
Fish Taco Batter:
- 4 saltines, crushed
- 2 tbsps all-purpose flour
- 1 tbsp Panko or bread crumbs
- 1/8 tsp baking powder
- 1/8 tsp chili powder
- 1/8 tsp ground cumin
- pinch garlic powder
- pinch onion powder
- 1/2 cup beer
Tacos:
- 1 tilapia fillet, cut into ½” strips
- 4 flour tortillas (taco-sized)
- Canola oil for frying
Taco Fillings:
- 1 1/2 cups shredded cabbage
- Sliced avocado (optional)
- Lime wedges (encouraged)
- Taco sauce (another must inmy book), we used Taco Bell hot sauce
Instructions
Pico de Gallo:
- Combine the Pico de Gallo ingredients in a bowl, mix well, cover, and refrigerate until ready to use.
Lime Crema:
- Whisk the Lime Crema ingredients together in a bowl, cover, and refrigerate until ready to use.
- Another alternative, if desired, is to add the shredded cabbage to the lime crema. However, the cabbage will get soggy if left for an extended period. If you combine these ingredients, wait to add the cabbage before assembling the tacos.
Fish:
- Mix all the batter ingredients in a medium-sized bowl.
- Heat 1/2-inch of oil in a skillet over medium-high heat. Pat fish dry using a paper towel. Dip the fish in the batter, coating all sides, and let excess batter drip back into the bowl. Place the fish strips in the 375-degree preheated skillet and fry them until golden brown, flipping halfway through. Place the fish on paper towels to absorb excess oil.
Tortillas:
- Preheat the oven to 375°F and place the tortillas on a sheet of foil. Place the tortillas in the oven for approximately 10 minutes to heat and semi-blister, but still pliable. Alternatively, they can be placed in taco baking racks and baked until crisp.
To Assemble:
- Lay taco shells on their sides and add fish strips, shredded cabbage, lime crema, and Pico de Gallo, along with any other desired toppings. Enjoy with a squeeze of fresh lime and a drizzle of taco sauce! Or, like me, add taco cause to almost every bite!
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