Nick's Picks: Fish Tacos

08.28.13 | Nick Finlayson | Comments[2]


A West Coast Favorite! And a Great Summer Dish!

  • Seasoned Flour-
  • 2 Cups of Flour
  • 1 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Cayenne
  • 12-16oz of Cod Filets
  • 1 Package flour tortillas (small)
  • Oil
  • 4-5 Plum Tomatoes
  • 1 Tbsp Chopped Cilantro
  • 1 Head Iceburg Lettuce (Shredded)
  • 3 Avacados
  • Sour Cream

Combine the ingredients for the seasoned flour and set aside.

In a large skillet or frying pan (or if you have a fryer) heat up the oil until hot. Place the tortillas in, one at a time, flipping over to ensure equal crispness. They should be just golden brown on each side. Remove to drain and shape like a taco shell while right out of the oil

Turn the oil off and move to the back burner carefully

Chop the tomatoes and cilantro. Sprinkle with a little salt and set aside. Slice the fish into bite size pieces that will fit in the taco. Turn the oil back on and heat until hot. Dredge the fish in the seasoned flour and fry in the oil. Remove from oil once fully cooked and drain to remove excess oil.

Fill the tacos with all the goodies! Lettuce, sour cream, fish, tomato and avocado. Serve immediately and enjoy! 


Your Comments(please keep them on topic and polite)

on 08.28.13 Gail C. commented

How did you guess my craving for the week? Looks yummy, as usual!

on 09.05.13 C Stroup commented

We love fish tacos and these are the best. We use thinly sliced cabbage instead of lettuce to keep it more traditional. You can also use other fish, such as crappie or walleye fillets! Yum!