Awesome fish tacos!

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Fish Tacos are the bomb!

Ingredients:

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

 

Directions:

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.

Assemble:

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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