Chef April’s Fish Tacos

Written by on in Fish & Seafood, Mexican
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Try this super quick fish tacos recipe for a delicious and easy meal. Perfect for busy weeknights or whenever you want a tasty meal in no time!

Chef April’s Fish Tacos

Chef Lance
Try this super quick fish tacos recipe for a delicious and easy meal. Perfect for busy weeknights or whenever you want a tasty meal in no time!
Print Recipe
Total Time 1 minute
Course Main Course
Cuisine Mexican

Ingredients
  

Black Bean & Corn Salsa

  • 1 can black beans drained & rinsed
  • 1 can Summer Crisp Mexican Corn
  • 1 tsp garlic minced
  • 1 Tbsp red onion diced
  • 1 tsp jalapeño seeded & minced
  • 1 each lime zest & juice

Fish

  • 1 lb flaky white fish e.g. cod
  • 1 box Louisiana Fish Fry
  • 1 each 1-gallon Zip Lock style bag
  • 2 cups neutral oil vegetable or canola
  • 1 each lime zest
  • 1 each lemon zest
  • 1 bag corn tortillas

Slaw

  • 1/2 each green cabbage shredded
  • 1/2 each red (purple) cabbage shredded
  • 1/2 each lime zest only
  • 1 each lemon zest only
  • 1 Tbsp honey
  • 1 pinch salt

Pico

  • 1 small tomato diced
  • 2 Tbsp red onion diced
  • 1 remaining jalapeño seeded & minced
  • 1 remaining garlic minced
  • 1 each avocado sliced
  • 1 Tbsp cilantro optional
  • 1 each lime zest & juice
  • 1 To Taste kosher salt

Instructions
 

Black Bean & Corn Salsa

  • In pan, add 2 tablespoons oil, black beans, your Summer Crisp Mexican Corn, garlic, red onion and jalapeños.
  • Stir together until warm; remove to a bowl.
  • Add the zest of one lime, juice of one lime and combine with black beans and corn in the bowl.
  • Set aside.

Fish

  • Add oil to high walled fry pan and heat over medium-high.
  • Add 1/2 of the citrus zest to oil while heating to impart flavor.
  • Slice fish into strips approximately the size of the tortillas.
  • Place fish fry breading in zip lock bag.
  • Add remaining citrus zest to bag with breading.
  • Add fish to bag, seal, and do a fish shaky dance to toss and coat fish with breading.
  • Add breaded fish to hot oil in pan (carefully) and cook on all sides until done (2-3 minutes per side).
  • Once fried, remove to paper towel lined plate to drain.

Slaw

  • Add both cabbage shreds with citrus zest and toss.
  • Add honey and salt and toss.
  • Set aside.

Pico

  • Add all ingredients to bowl and combine.
  • Adjust seasoning if necessary.
  • Set aside.

Build Taco

  • Add remaining oil if needed.
  • Fry corn tortillas in fish oil until soft – about 30 seconds.
  • Remove from pan and place on paper towels.
  • Take a tortilla and add components as desired.
  • Enjoy!

Video

Keyword fish tacos