Crispy Fish Tacos

The Best Crispy Fish Tacos

There isn’t just one way to make Crispy Fish Tacos and you can choose from a variety of fish.  You don’t need to get all gourmet about it, though, and choose expensive fish.  Half the point is to save money and go with some delicious and cheap.  Unfortunately, Cod has been fairly expensive lately and many recipes use it in their tacos because it tastes great.  But, who can afford $7 to $10 dollars per pound?  Might as well buy Shrimp at those prices.  Tilapia, Pollack and Swai are good alternatives, if you’re cooking from scratch but I’m going to shock you and ask you to consider frozen fish Fillets.

Frozen Crispy Fish Tacos

That’s right, I said it, Frozen Crispy Fish Tacos are amazing and incredibly inexpensive.  I bought this bag of Gorton’s Crunchy Breaded Fish Fillets for only $3 bucks.  I’m not affiliated with them in any way so, for all I care, buy Van De Kamp’s or some other brand on sale.  The point is, these are ready to go and you can make some great fish tacos with these fillets.  Not only does it save time, the clean up is just one oven pan.  So consider these the next time you want to crank out some crispy fish tacos.

If you want to do it from scratch, however, be my guess.  I’ve got a fantastic Beer Batter recipe and/or a Southern Fish Fry recipe you can use, if you prefer.  the Beer Batter is also great for making Onion Rings and the Southern Fish Fry can be used for Shrimp as well.  Either way, you’re also going to need my Pico De Gallo recipe to make these Tacos as well.  So study up and let me know if you have any questions.

Crispy Fish Tacos Ingredients:

10 Fish Fillet’s, 3-4 oz portions
1 pkg Corn Tortillas
1 head Cabbage, chopped
2 Limes, cut into wedges
1 cup Pico De Gallo, CLICK HERE
1/2 cup Crema or Sour Cream

Be sure to watch the short video tutorial to make these Crispy Fish Tacos.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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