![]() Use haddock or cod fillets, fresh or frozen. The key to great-tasting fish tacos is using fresh fish and fresh salsa ingredients! See the recipe card below for the remaining ingredients and quantities. I prefer 6" corn tortillas for my tacos but flour tortillas are great as well. Fresh lime juice brings a citrusy balance to the other ingredients. The red onion adds texture and a mild flavor to balance out the sweet mango while cilantro adds color and fresh flavor. If mango is in season, try it fresh! However, frozen mango is a little bit easier to manage and will take less prep time. A combination of paprika, cumin, cayenne pepper and chili powder brings a spiced depth to the fish. Mahi Mahi is also a great choice if you like a meatier fish. I prefer using haddock or cod because it's pretty easy to come by and isn't too flaky. A combination of spices are layered into the crispy breading, flaky fish and ripe mango salsa. This recipe is the perfect addition to your weekly Taco Tuesday lineup! You can make these baked fish tacos in the oven or the air fryer! If you don't like cilantro, feel free to skip it entirely or substitute it with another herb of your choice. You can of course mix and match and go with anything that you like. I'm a sucker for chipotle lime mayo, plenty of avocado, boatloads of cilantro, and crunchy radishes and cabbage. When it comes to making fish tacos, fish is key but so are the toppings. You can either choose to keep everything in a bowl or if you're not a fan of the bowl, serve the fish tacos with some quality cassava tacos. ![]() Otherwise, the extra liquid will end up in your frying pan. Regardless of what fish you use, make sure you pat your fish well and remove most of the moisture so your spices stick to the fish and you get a nice crust on the fish. Alternatively, if you're looking for a variation, you can make this bowl with shrimp too. ![]() But again you can play around with the fish of your choosing. I found wild-caught tilapia at my local store and went with that for this recipe. You can experiment with flounder, mahi-mahi, halibut, grouper or tilapia. You can use whatever white flaky fish you can find that holds up well in the frying pan. The great thing about fish tacos is that they're easy to prepare, quick to cook and versatile. And that's experience let me to experimenting with fish tacos at home.įAQs + Top Tips What's The Best Fish For Fish Tacos? I made my husband go there 3 more times before vacation ended. I couldn't figure out how to make it last. It was one of the single best experiences of my life. My mind was racing, trying to compare it to something I'd had before but I couldn't. I just wallowed in the moment, devouing my fish tacos and occasionally nodded to my husband in approval. No seriously, I didn't speak for about 10 minutes. I forgot to mention they were BYO so that probably added to the charm, but no matter, the food arrived. Unpretentious and mellow with Caribbean music playing in the background, I decided Key West Tacos was going to be my new favorite taco place without having even tried the tacos. The space, too tiny for any actual tables and chairs, had only outdoor room for four picnic tables and umbrellas but it was wondrous. A single bead of sweat traveled down the length of my spine depositing on my bathing suit bottom as we waited patiently for our names to be called. ![]()
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