Crispy Fish Tacos


These are quick and “my kids who don’t like fish” really enjoy them!  I use either cod, flounder, tilapia, orange roughy, or catfish-a half-inch thick by 4-5″ filet will make 2 tacos.  Of course, you can use any type of taco shell, and add your favorite taco fixins.   These I eat, however, with just the fish, the sauce, and a little lettuce and fresh cilantro (coriander).

Prep time:  Approximately 30 minutes.


for the fish:

  • 1-2 whitefish fillets
  • tortilla shells (of your choice)
    Lowry’s seasoned salt
    2 tbs flour
    1 egg, beaten
    4 tbs Japanese style bread crumbs (panko)
    2 tbs coconut oil
    ½ tsp fresh parsley
    lettuce, tomato, onion to taste (on the taco)

for the white cheese sauce:

  • 1 cup heavy cream
    2 tbs salted butter
    1 tsp fresh cilantro (coriander)
    1 tsp minced garlic
    2 tsp sour cream
    ½ tsp salt
    ½ tsp freshly ground pepper
    ½ cup shredded pepper jack (or Monterey Jack) cheese


1. Heat coconut oil in a skillet over medium heat.
2. Gently rinse each fillet, and blot dry with a paper towel. Sprinkle all over with seasoned salt.
3. Dredge each fillet lightly in flour.
3. Place beaten egg in a bowl, and dip each floured fillet.
4. Place the fillet on a plate with panko, and be sure that all sides are fully coated.
5. Cook fillets for approximately 3 minutes per side (more if the fillets are thick, but no more than 5 minutes per side), or until panko is golden brown. Remove to a plate lined with paper towels to drain.
6. Add the sauce ingredients except for the cheese in a small saucepan over low heat until all ingredients are incorporated. As the mixture heats, slowly add the cheese and stir constantly so the sauce is smooth. (approximately 10-15 minutes).
7. Rough chop the fish into (almost!) bite-sized pieces, and place in the middle of a tortilla shell. Pour enough sauce to cover the fish, and add other taco fixings to taste. Garnish with more coriander. Serve immediately.

NOTE:  This recipe makes plenty of sauce, so feel free to adjust the amount of fish.


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