Crispy Fish Tacos
Ingredients
- SAUCE
- 1/8 cup mayonnaise
- 1/2 cup tomato salsa
- 1/8 cup dairy sour cream
- FISH
- 2 lbs. cod filets
- 1 lime
- Salt and freshly ground black pepper
- BATTER
- 1 cup all-purpose flour
- Pinch of sugar
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper
- 1 cup club soda
- 1 tbsp. lime juice
- Crisco® Pure Vegetable Oil
- Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce
Directions
- Step 1
COMBINE all sauce ingredients; season with salt and pepper.
- Step 2
HEAT oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.
- Step 3
WHISK together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand 10 minutes. Gently stir fish into batter.
- Step 4
HEAT 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.
- Step 5
SERVE with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.
Serving size
(1 taco)
- Calories 550
- Calories from Fat200g
- Total Fat 22g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 105mg
- Sodium 1040mg
- Potassium 0mg
- Total Carbohydrates 41g
- Dietary Fiber 3g
- Sugars 4g
- Protein 46g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet