Fish Street Tacos
Description
This is a fun recipe that comes together very quickly with very few ingredients. If you have a batch of the cauliflower, carrot and onion pickles on hand, then you're halfway to a great weeknight meal that will be a crowd-pleaser.
The tacos in the picture are topped with the cherry salsa, which is delicious; but you need only top with some of the cauliflower, carrot and onion pickles and you're good.
Ingredients
Instructions
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Crack eggs into a shallow dish and beat with a fork.
Pour panko crumbs into another shallow dish and season with salt, pepper, southwest seasoning, or other seasoning of your choice.
Heat up your tortillas either in the oven in some aluminum foil, or, like I do, just with a moist paper towel in the microwave. If you want to get fancy, you can put them on a hot grill for a few seconds, or fry them in hot oil for a few seconds. But beware, while frying the tortillas is delicious, it makes yet another kinda messy dish to clean up, so...
Heat a large, preferably cast iron skillet on medium-high heat. When getting hot, pour a high smoke point oil, like avocado or pecan oil into the pan. Start with about a quarter of a cup of oil and add more if necessary. You should have enough oil to cover the bottom of the pan and to come up to about halfway up the fish, which is quite thin.
Cut fish into 1" x 2" strips and season with salt and pepper.
Dip fish pieces in the egg and then in the panko crumbs.
When the oil is hot and shimmery, but not smoking, carefully place the fish in the hot oil. This may splatter, so have that splatter screen ready!
The fish will cook quickly--2-3 minutes per side, so stay vigilant and don't let the panko crumbs get too dark.
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When cooked, place the fish pieces on paper towels to drain for a minute. Place a piece (or two) of the fish into a tortilla and top with pickled cauliflower, carrots and onions, a drizzle of sour cream and even a dollop of Keri's Killer Coleslaw. Or in season, try these topped with Cherry salsa--Yum!
Serve with canned black beans and Keri's Killer Coleslaw for a quick, healthy weeknight meal!
