Fish Tacos Recipe
Fresh corn tortillas topped with slaw, fried fish, and avocado crema
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Zip-top bag
- Baking dish
- Mixing bowl
- Whisk
- Skillet
- Oven
- Baking sheet
- Absorbent paper
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Tongs
- Spoon
- Fork
- Plastic wrap
- Stove
- Refrigerator
- Serving platter
- Lime press
- Kitchen towel
- Paring knife
- Tray
- Spatula
Ingredients
- 16 ounces white fish of your choice (snapper, cod, flounder, tilapia, monkfish)
- 3 cups (594g) vegetable oil, for frying
- 8 medium (5") corn tortillas
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper
- lime juice, from 1 lime
- 1/4 cup (50g) olive oil
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1/2 cup (113g) sour cream
- 1 avocado, mashed
- 1/16 teaspoon (pinch) table salt
- 3 tablespoons (42g) mayonnaise
- 1/2 teaspoon granulated sugar
- 1 1/2 cups (105g) shredded green and/or red cabbage
- chopped cilantro, optional
- 3/4 cup (69g) King Arthur Organic Masa Harina
- 1 teaspoon table salt
- 1/2 teaspoon pepper
- avocado slices
- cilantro, fresh preferred
- lime wedges
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