Fish Tacos
Our Fish Taco recipe is easy to make, and with our Chesapeake Bay Seasoning, the flavor is one of the best you’ll ever enjoy. Our version pan cooks the fish filets, which is much easier than deep frying and heathier as well. The Panko breadcrumbs add a crispiness for extra texture. Our sauce uses a typical base, but we add some New Mexico Chile Powder for extra flavor and a dash or three of hot sauce for a touch of spiciness.
By having a variety of toppings, each of your guests can customize their tacos. We like to add some of each for a full flavor. Corn tortillas for traditionally used, and since they are smaller than flour tortillas, many restaurants will use two spread a bit to hold more filling. You can use flour tortillas if you prefer, but stay with the smaller taco-size.
Serves 4
Ingredients:
Fish:
1 Pound Halibut, Pollock, Cod, or Other Flaky White Fish Filets
2 to 3 Tablespoons of Sheffield’s Chesapeake Bay Seasoning
1 Egg, Beaten
½ Cup Panko Breadcrumbs
3 Tablespoons Olive Oil
8 or 16 Corn or Flour Tortillas, depending on size and whether you prefer to use 1 or 2 tortillas per taco.
Sauce:
½ Cup Sour Cream. You can use thick Greek Yogurt if you prefer
¼ Cup Mayonnaise
Freshly Squeezed Lime Juice from 1 Lime
1 Teaspoon Garlic Powder
1 Teaspoon Chile Powder. We use New Mexico Mild Red Chile Powder
A couple dashes of Tabasco, or other Hot Sauce
Toppings:
½ Head (about 3 or 4 cups) Finely Shredded Green or Red Cabbage
2 Avocados, Slices
2 Roma Tomatoes, Diced
Roughly Chopped Cilantro Leaves
1 Cup Cotija Cheese, Grated
1 Lime, Cut into 8 Wedges
Directions:
Prepare the sauce. In a medium mixing bowl, add all the sauce ingredients. Whisk well to combine. Set aside.
Prepare your toppings so you have them ready when the fish is cooked.
You can cut the fish filets in half, making it easier to cook in the pan. Pat the filets dry with paper towels. Sprinkle the Chesapeake Bay Seasoning on both sides of the fish. Gently pat the seasoning onto the fish so it adheres well. Dip the filets into the beaten egg, then into the Panko breadcrumbs to coat both sides.
Heat the olive oil in a large, nonstick skillet over medium heat. Add the fish filets. Cook for 4 to 5 minutes, until Panko crumbs are golden brown. Carefully turn over and cook another 4 to 5 minutes until opaque, and cooked thoroughly. Don’t over cook and burn the coating. They should flake apart with an internal temperature of 145° F. Turn off the heat, but leave in the skillet to keep warm while plating.
Heat a large skillet over medium heat. Add the tortillas, probably 3 or 4 at a time. Heat for a minute, then flip over and heat for another minute so they are softened and warm.
For each tortilla, add some of the cooked fish, sauce, shredded cabbage, avocado slices, diced tomato, cheese, and chopped cilantro. Serve with lime wedges on the side. We like to serve our tacos with a side dish of refried or black beans, and you have a complete dinner. Enjoy!