The Best Ever Crispy Fish Tacos with Avocado Crema

Tacos are one of my favorite foods regardless of the filling.  Corn tortillas fried briefly until crisp or warmed on a comal are simply delicious.  I’ve yet to meet anyone who doesn’t love Mexican cuisine.

We have lovely Mahi Mahi available  at our local markets and it makes the best crispy fish tacos.  You may substitute any other mild, white fish in this recipe. I purchased about 3/4 lb. Mahi Mahi and sliced it into 10 pieces. You could slice your fish into 8 pieces if you prefer.  This is my special version of a baja fish taco.

What makes it uniquely good is the incorporation of some basic Japanese ingredients and technique.  Dip the filets in a tempura batter mix, and dredge each piece in panko and you’re ready to go.

In just a few minutes you will have yourself a platter of crispy, fish filets.  Sometimes I’m tempted to dip them in tartar sauce, but tacos are just too yummy to pass up.

The Best Ever Crispy Fish Tacos with Avocado Crema

Serves 4 – 5

Avocado Crema

1/2 large avocado

2 tablespoons sour cream (I use Green Valley Lactose Free Sour Cream)

1/2 teaspoon kosher salt

1 1/2 tablespoons fresh lime juice

few sprigs of cilantro

An immersion blender works perfectly for this.  Place all ingredients in a blending cup and blend for a few seconds until the ingredients are well combined.  Cover and refrigerate until ready to use.

Fish Tacos

Ingredients

3/4 pound fresh fish filet, sliced into 8 – 10 pieces

salt & pepper

4 tablespoons tempura batter mixed with just enough ice-cold water to create the consistency of thin pancake batter

1 cup panko flakes

canola oil for deep-frying and warming corn tortillas

8 – 10 corn tortillas

Preparation

Heat canola oil for deep-frying.  Most suggest heating the oil to 360 degrees.  I usually skip the temperature reading step and test the oil by drizzling a tiny amount of batter into the oil.  If the batter crisps up nicely, I start frying!  I use a small sauce pan, 7 – 8 inches wide and 3 1/2 inches in height, and add canola oil 2 inches up the side of the pan.  A small Dutch Oven would work perfectly as well.

Place tempura batter in a wide bowl, add ice water and stir just until ingredients are combined.  Remember to keep the batter light, and don’t over mix.

Place panko in a wide plate or shallow bowl.  Season fish strips with kosher salt and freshly ground black pepper. Dip fish pieces into tempura batter, letting excess batter drip off.  Place fish into panko bowl and coat well.

Once oil is hot, fry half of the fish until nicely browned and crisp, about 1 minute.  Keep in mind that you don’t want to over crowd the pan when frying.  This will drop the oil temperature drastically and your fish fillets won’t brown quickly.

Drain on paper towel lined plate.  Continue to fry the remaining filets.  Warm tortillas in lightly oiled cast iron skillet or sauté pan on medium high heat. Cover with foil and keep warm.

I like to serve the fish with avocado crema, finely shredded cabbage, cilantro,  hot sauce and pickled jalapeños. Delicious!