Homemade Fish Soft Tacos
Home made fish tacos with an Asian twist, when time permits.
Ingredients
Fish
- 1 to 2 lbs fish fillet (cod or any other white fish)
- 1 cup flour
- ½ tsp salt/pepper
- 1 tsp garlic powder
- 1 to 2 tsp paprika
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 eggs, whisked
- 4 tsp vegetable oil
Spicy Creamy Taco Sauce
- ½ tsp cumin powder
- ¼ to 3 tsp Sriracha sauce, adjust according to taste
- pinch of salt
- ¼ cup milk
- ½ cup mayonaise
- ½ cup plain yogurt
Topping ideas
- salsa
- Sweet onion (diced)
- sour cream or yogurt
- shredded cheese
Tortilla
- whole wheat, corn or flour tortilla
Vegetables
- 2 Green pepper - sliced thinly
- 2 Red pepper - sliced thinly
- ½ medium onion, chopped
- 1 cup shredded cabbage
- 2 cloves garlic, chopped
- salt to taste
- 1 fresh tomato
- 1 jalapeno peppers-diced
Directions
Fish
- Mix all dry ingredients well for seasoning
- Cut fish fillets into bite-sized cubes.
- Drench cubed fish into egg, then into seasoning.
- Place into warmed vegetable oil, cooking one side at a time.
- Drain well onto paper towel.
Spicy Creamy Taco Sauce
- Add all ingredients for sauce and mix well.
Taco Assembly
- Warm tortillas. Add fried fish then fried vegetables.
- Add spicy creamy sauce and other toppings as desired.
Vegetables
- Fry in vegetable oil, onion, garlic, and jalapeno peppers.
- Add tomatoes and fry until slightly saucy.
- Add cabbage, green pepper, and red peppers.
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