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Fish Tacos

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Fish Tacos

2 tablespoons sour cream

2 teaspoons mayonnaise

1 lime

1 tsp honey

½ tsp sriracha

1 pinch garlic powder(optional)

½ avocado

salt and pepper(to taste)

¼ heads red cabbage(shredded)

¼ bunches cilantro(chopped)

2 tablespoons pickled onions(thinly sliced)

6 corn tortillas

2 white fish fillets

½ tsp ground cumin

½ tsp cayenne pepper

½ tsp paprika

2 tablespoons flour

2 teaspoons vegetable oil

For the sauce, mix sour cream, mayonnaise, 10 milliliters of lime juice (equivalent to 2 teaspoons), sriracha, and garlic powder. Place the avocado flesh on a plate and mash with a fork, stir in the remaining lime juice, and season with salt and pepper.

Cut the red cabbage into thin strips, wash the parsley and pluck off the leaves. Cut the onion into thin slices.

Rinse the fillets under cold water and gently pat dry with a kitchen towel. Cut the fillets into bite-sized cubes. Mix the spices and flour in a bowl. Roll the fish cubes in the flour mixture until they are evenly coated.

Heat oil in a large skillet. Add fish fillets and fry until golden brown on all sides, about 3 to 5 minutes. Meanwhile, warm the tortillas according to package directions.

Spread avocado cream onto the tortillas. Top with red cabbage, fish fillets, parsley, and onions. Finally, drizzle the fish taco sauce over the tacos and serve.

Nutrition

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Tips & Tricks (5)

Pat Fish Completely Dry 🐟
Use paper towels to remove all moisture from fish fillets before coating and frying—this ensures a crispy, golden crust instead of a soggy exterior.
Toast Your Tortillas 🔥
Lightly char corn tortillas directly over a gas flame or in a dry skillet for 10-15 seconds per side to enhance their flavor and prevent them from falling apart when filled.
Bloom Your Spices in Oil 🌶️
Mix paprika, cayenne, cumin, and garlic powder with a small amount of oil before coating the fish to create a more flavorful, evenly-distributed spice crust.
Prepare Components in Advance 🥗
Pre-slice cabbage, prepare pickled onions, mash avocado, and mix your sriracha-mayo sauce 15 minutes before cooking so assembly is seamless once the fish is fried.
Don't Overcrowd the Pan 🍳
Fry fish fillets in a single layer with adequate space between them to achieve a crispy exterior; crowding causes steaming instead of proper browning.