Fried Fish Tacos

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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 756kcal

Ingredients

Rice:

  • 1/2 cup White rice rinsed

Fried Fish Tacos

Batter:

  • 3 cups Vegetable oil for frying
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Water use as needed
  • 1 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 8 oz Tilapia filets cut into strips

Seasoning:

  • Salt
  • Black pepper

Tacos:

  • 4 Soft taco shells
  • Shredded cabbage mix
  • Fresh cilantro
  • 2 wedges Lime

Asparagus:

  • 1 cup Asparagus cut into 1 inch spears
  • 2 tsp Extra-virgin olive oil
  • 1/8 tsp Lemon zest

Virgin Margarita:

  • 1 TBSP Honey
  • 16 oz Water
  • 4 oz Orange juice
  • ½ cup Lime juice or more if needed
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Cook the rice according to the directions on the package.

Fried Fish Tacos:

  • Heat Vegetable Oil: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C).
  • Prepare the Fish: In a shallow dish, combine the flour, baking powder, water, chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir until well mixed. Add more water if needed for a thick smooth batter. Dredge each piece of fish in the batter, coating well.
  • Fry the Fish: Carefully place the coated fish filets in the hot oil. Fry until golden brown and crispy to an internal temperature of 140℉ | 71℃ using a thermometer. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Warm tortillas in a dry skillet or microwave for about 20 seconds.

Asparagus:

  • Preheat a grill or grill pan on medium heat.
  • Trim 1 inch off the bottom of the asparagus and discard. Drizzle with oil, lemon, salt and pepper.
  • Grill the asparagus until nicely charred and tender.

Virgin Margarita:

  • Mix all ingredients until combined. Adjust ingredients as needed to taste. Serve over ice, if desired.
  • Fill the taco shells with fish, top with cabbage mix, cilantro and lime. Serve with rice, asparagus and virgin margarita.

Nutrition

Calories: 756kcal | Carbohydrates: 126g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 389mg | Potassium: 911mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1212IU | Vitamin C: 56mg | Calcium: 231mg | Iron: 7mg

Fried Fish Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 756 kcal

Ingredients
 
 

Rice:

  • 1/2 cup White rice rinsed

Fried Fish Tacos

Batter:

  • 3 cups Vegetable oil for frying
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Water use as needed
  • 1 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 8 oz Tilapia filets cut into strips

Seasoning:

  • Salt
  • Black pepper

Tacos:

  • 4 Soft taco shells
  • Shredded cabbage mix
  • Fresh cilantro
  • 2 wedges Lime

Asparagus:

  • 1 cup Asparagus cut into 1 inch spears
  • 2 tsp Extra-virgin olive oil
  • 1/8 tsp Lemon zest

Virgin Margarita:

  • 1 TBSP Honey
  • 16 oz Water
  • 4 oz Orange juice
  • ½ cup Lime juice or more if needed

Instructions
 

  • Prepare the ingredients as instructed above.
  • Cook the rice according to the directions on the package.

Fried Fish Tacos:

  • Heat Vegetable Oil: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C).
  • Prepare the Fish: In a shallow dish, combine the flour, baking powder, water, chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir until well mixed. Add more water if needed for a thick smooth batter. Dredge each piece of fish in the batter, coating well.
  • Fry the Fish: Carefully place the coated fish filets in the hot oil. Fry until golden brown and crispy to an internal temperature of 140℉ | 71℃ using a thermometer. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Warm tortillas in a dry skillet or microwave for about 20 seconds.

Asparagus:

  • Preheat a grill or grill pan on medium heat.
  • Trim 1 inch off the bottom of the asparagus and discard. Drizzle with oil, lemon, salt and pepper.
  • Grill the asparagus until nicely charred and tender.

Virgin Margarita:

  • Mix all ingredients until combined. Adjust ingredients as needed to taste. Serve over ice, if desired.
  • Fill the taco shells with fish, top with cabbage mix, cilantro and lime. Serve with rice, asparagus and virgin margarita.

Nutrition

Calories: 756kcalCarbohydrates: 126gProtein: 37gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 57mgSodium: 389mgPotassium: 911mgFiber: 7gSugar: 17gVitamin A: 1212IUVitamin C: 56mgCalcium: 231mgIron: 7mg
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