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Stove – Fish Tacos

02.12.2011


Born in the Baja area, fish tacos are the perfect blend of surfing and the ocean and Mexican fiesta. These tacos really are the best. Using tilapia, you don’t have as big of “fishy taste” that puts a lot of people off of fish tacos. You can use hard shelled or soft shelled tacos, and it really makes your taste buds say “Hola!” Cowabunga!

Deep Frying
350 – 375 Degrees
60 seconds
4-6 servings

Ingredients

For the batter:

  • 3/4 cup flour
  • 2 tbs corn starch
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1/2 tbs garlic powder
  • 1/2 tsp dill weed
  • unseasoned bread crumbs

For the tacos:

  • 4-6 tilapia fillets, battered and fried
  • 6-8 small tortillas
  • cilantro, chopped
  • 1-2 tomatoes, diced
  • avocado, diced
  • lettuce or cabbage, chopped
  • sour cream
  • salsa or hot sauce

Mix all batter ingredients except bread crumbs. Pour breadcrumbs on a small plate about a 1/2 thick. Heat oil to 350 – 375. Batter both sides of tilapia, roll in breadcrumbs and fry for 60 seconds or until golden brown. Be sure tilapia is unfrozen to avoid danger. Warm tortillas until soft. Build tacos to manufacturer’s specifications.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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From → Easy

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