Craving a taste of the coast without leaving your kitchen? Then get ready to dive into the ultimate fish taco experience! This recipe delivers the best of both worlds – tender, juicy grilled fish and crispy, flavorful fried fish – all nestled in warm tortillas with your favorite toppings. Whether you prefer a delicate flaky white fish or a heartier, richer option, this recipe is easily adaptable to your taste and what’s fresh at the market. We’ll explore the secrets to achieving perfectly grilled and fried fish, ensuring each bite is a burst of flavor and texture.
Forget bland, dry fish tacos – we’re elevating this classic to new heights. From perfectly seasoned fish to a vibrant slaw and a creamy, tangy sauce, every component of this recipe is designed to complement the star of the show: the fish. Ready to create the most amazing fish tacos you’ve ever tasted? Let’s get started with the detailed step-by-step instructions below!
Tools Needed
- Grill (or yakitori grill)
- Knife
- Cutting board
- Blender
- Mixing bowls
- Wire rack
- Chimney
- Heavy-bottomed pot
- Cooking spray
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Fish and Toppings
- Preheat grill. Cut pineapple into quarters, remove skin and core. Grill pineapple until caramelized (4-8 minutes). Dice and mix with pickled jalapenos, serrano chili, cilantro, oregano, grated garlic, lime juice, olive oil, and salt.
- Choose a fatty white fish. Lightly spray a wire rack and the fish with cooking spray. Season with salt and pepper. Grill skin-side down (1-2 minutes), then flip and finish cooking on the cooler side of the grill (30 seconds – 2 minutes).
- Cut cod into tortilla-sized pieces. Season with salt. Prepare beer batter: Whisk flour, white pepper, smoked paprika, garlic powder, and salt. Crack in an egg and whisk. Slowly add beer, whisking until smooth. Coat fish in flour, then batter, and fry in hot oil (365°F) for 3-5 minutes until golden brown.
- Boil guajillo and ancho chilies until soft. Blend with some cooking water until smooth. In a bowl, mix mayonnaise, sour cream, hot sauce, smoked paprika, pureed chilies, and salt. Add garlic (optional).
- Thinly slice cabbage and red onion. Mix with cilantro, lime zest, lime juice, salt, and olive oil.
Step 2. Prepare the Grilled Fish Tacos
- Warm tortillas. Fill with grilled fish, pineapple relish, avocado, radishes (optional), and cilantro (optional).
Step 3. Prepare the Fried Fish Tacos
- Warm tortillas. Fill with fried fish, chili crema, and cabbage slaw.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Use a wire rack to prevent fish from sticking to the grill.
- Roll limes on the counter before juicing for easier juicing.
- Don't overcrowd the pan when frying the fish.
Nutrition
- Calories: 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. What type of fish is best for grilling and frying?
Firm, flaky white fish like cod, tilapia, or mahi-mahi work well for both grilling and frying. For frying, you can also use a slightly oilier fish like catfish.
2. Can I prepare the fish and toppings ahead of time?
Absolutely! You can marinate the fish the night before and prep your slaw and toppings earlier in the day. Just cook the fish right before serving for the best texture.
3. What kind of tortillas should I use?
Corn or flour tortillas both work great! Warm them slightly on a griddle or in a dry pan for a softer, more pliable tortilla.
So there you have it – two delicious ways to enjoy the perfect fish taco! Whether you prefer the delicate char of grilled fish or the satisfying crunch of fried, this recipe offers endless possibilities for customization and flavor combinations. Now go forth and create your own taco masterpiece!