One of our ultimate favorite meals is fish tacos. Fish tacos are usually a summer meal but we truly enjoy them all year round. There’s nothing better than making some margaritas and delicious fish tacos and treating any day like it’s Cinco de Mayo! Every time I make fish tacos I do something different but this one is definitely a keeper! The chipotle crema and quick-pickled radishes and jalapenos add a “zing” to this recipe that makes these fish tacos absolutely delectable!
Fish Tacos with Chipotle Crema, Pickled Radishes, & Cilantro
Notes
FRESH HOMEMADE TORTILLAS RECIPE!!!
Add all ingredients in a mixer starting with the dry ingredients (mix before adding wet ingredients). Using the dough hook, turn on mixer and slowly add the wet ingredients. Mix until the dough forms into a well mixed elastic dough. DO NOT OVER MIX!
Remove the dough from the mixer an form a large ball. Place it on a cutting board and cut the ball in half, keep cutting the halves in half until you have 16 equal pieces. Roll each piece into a ball. Freeze or roll out each ball on a small bed of flour and cook on medium heat in a frying pan. About a minute a side. Stack the cooked tortillas and once they cool a bit place them in a zip loc bag so they retain their moisture until it\'s time to eat.
Ingredients
- FISH
- 1lb Cod Filets
- 2 Eggs
- 1/2 Cup Flour
- 1/2 Cup Panko Bread Crumbs
- TOPPINGS
- Several Radishes
- 1 Jalapeño
- 1/4 White Wine Vinegar
- 1/4 TSP Salt/Pepper
- 1/2 Cup Sour Cream
- 1 Can of Chipotles in Adobo
- 1/4 Cup Chopped Cilantro
- 8 Flour Tortillas or
- FRESH HOMEMADE TORTILLAS
- 3 Cups Flour
- 1 TSP Kosher Salt
- 1 TSP Baking Powder
- 1/3 Cup Olive Oil
- 1 Cup Water
Instructions
- Wash and dry the radishes & jalapeño. Hand slice the radishes or use a mandolin slicer. Using a mandolin slicer and the guard, cut each radish in half and place flat side down on the slicer and use the guard to make thin slices about 1/8 of an inch thick. (Do NOT use with out the guard! The Mandolin slicer is THE MOST dangerous tool in the kitchen!)
- Place sliced radishes and jalapeño in a bowl and add white wine vinegar and salt and pepper. Mix well and let sit.
- Wash and chop cilantro.
- Place sour cream in a bowl and add about a TBS of chipotles in adobo. You can add more if you like it spicy, or less if you don't. Break up the peppers and mix until sauce is uniform.
- Add canola or vegetable oil to a large frying pan until there's about a 1/4 inch in the bottom of the pan. Set heat to medium and keep watch on the pan while it heats.
- Wash and pat dry the cod filets. Cut them into manageable chunks. Salt and pepper each filet and dredge them in flour. Beat eggs in a shallow pie dish, dip the filets in egg and coat on all sides. Then dredge in panko bread crumbs until each filet is coated.
- Once the oil is heated place each breaded filet in the oil and cook for about 6-7 minutes a side depending on how thick the cod filet's are. Turn the heat down slightly if they begin to burn. Don't turn it too low or they will become soggy. Flip the filets and cook for a little less time on the other side, about 5-6 minutes.
- When they are golden brown and cooked through place the filets on a dish on a paper towel to absorb the extra oil.
- Heat tortillas in a frying pan. When they are warmed put them on a plate and assemble tacos fish first, then radishes, then chipotle crema, and top with chopped cilantro. Add your favorite hot sauce and enjoy!!!