Get ready to transform your kitchen into a seaside paradise with these mouthwatering Acapulco-style fish tacos that will transport your taste buds straight to the vibrant Mexican coastline! Imagine crispy, golden-brown fish nestled in warm corn tortillas, topped with fresh cabbage and creamy avocado - a culinary journey that promises to revolutionize your taco Tuesday and impress even the most discerning food lovers. These aren't just tacos; they're a flavor explosion waiting to happen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 eggs
- 1 cup buttermilk
- 1 tsp chili powder
- 1 tsp cumin
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Prepare the fish by patting the white fish fillets dry with paper towels. Cut the fish into strips approximately 3-4 inches long and 1 inch wide.
- In a shallow dish, mix the all-purpose flour, cornmeal, chili powder, and cumin. Create a seasoned breading mixture by combining these dry ingredients thoroughly.
- In a separate bowl, whisk the eggs and buttermilk together to create a wet batter for coating the fish.
- Dip each fish strip first into the buttermilk-egg mixture, then coat completely in the seasoned flour-cornmeal mixture, ensuring an even and complete coverage.
- Heat oil in a large skillet over medium-high heat to approximately 375°F. Carefully place breaded fish strips into the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
- Remove fried fish and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
- Warm the corn tortillas briefly on a comal or skillet, about 30 seconds per side, to make them pliable.
- Assemble tacos by placing crispy fish strips in the center of each tortilla, topped with shredded cabbage, avocado slices, and fresh cilantro.
- Serve immediately with fresh lime wedges on the side for squeezing over the tacos.
Tips
- Choose the right fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand frying without falling apart.
- Temperature matters: Ensure your oil is precisely at 375°F for the crispiest, most golden exterior without greasy residue.
- Don't overcrowd the pan: Fry fish strips in batches to maintain oil temperature and ensure even cooking.
- Fresh is best: Use fresh lime and cilantro to brighten the flavors and add a zesty, fresh finish.
- Warm tortillas properly: A quick 30-second toast on a comal or skillet will make them pliable and enhance their flavor.
- Drain fried fish on a wire rack instead of paper towels to keep the breading crisp and prevent sogginess.
Nutrition Facts
Calories: 444kcal
Carbohydrates: 44g
Protein: 37g
Fat: 20g
Saturated Fat: g
Cholesterol: 60mg
