Awesome fish tacos!



Fish Tacos are the bomb!


4 soft taco shells (preferably made with corn flour)

4 pieces of salmon (about 1”x1″x4″)

2 cups of panko bread crumbs

2 cubs of white flour

1 teaspoon smoked paprika

2 eggs

1/2 red onion

1 bunch fresh cilantro

1/2 cup tomato salsa

1 avocado

spicy habanero sauce, to taste

Canola oil for frying

chipotle sauce:

1 cup Greek yogurt

1/2 cup mayo

1 chipotle pepper

1 tablespoon abode sauce



Prepare the fish.

Rinse the fish and dry it completely.

Prepare 2 plates and a bowl.

1st plate: Flour seasoned with salt, pepper and smoked paprika

2nd plate: Panko

Bowl: 2 beaten eggs

Prepare for the frying:

Place the fish in the 1st plate, dust away the excess flour, then in the eggs and finally in the panko breadcrumbs. Fry them in canola oil, either in a frying pan or in a deep fryer, until it’s nice and golden. If you like your fish more cooked all the way through, finish the cooking in the oven.

Heat the taco shells:

My trick is that I place the shells directly on the stove top just to toast them a little bit, but be careful, it burns quickly! Otherwise you can use a dry frying pan or even just in the oven.

Prepare the ingredients:

Cut the onion really thinly, slice the avocado, mince the cilantro.

Make the chipotle sauce:

Put all the ingredients in the food processor and season it to taste with salt.


Start by laying the shells then add, the fish, avocado, salsa, habanero sauce onions, cilantro and finish with the nice chipotle sauce

Perfect for Cinco de mayo!

P.S. For a nice touch, you can substitute the red onions for pickled red onions, there is plenty of good recipes online!









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