Grammy's Kitchen · Fish Tacos · Crispy fish tacos with hot sauce crema
One of 67 fish tacos recipes we measured
from simply-delicious-food.com
3 cooks on simply-delicious-food.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 500 g (approx 1lb) firm white fish (sliced into strips/fingers) |
| 120 g | 1 cup flour (seasoned with 1tsp salt and 1 tsp taco seasoning) |
| 100 g | 2 eggs (beaten) |
| 216 g | 2 cups breadcrumbs (seasoned with 1tsp salt and 1 tsp taco seasoning) |
| vegetable oil (for frying) | |
| 1 cup crema/crème fraîche | |
| 22 g | 1-2 tbsp hot sauce |
| squeeze of lemon juice (to taste) | |
| salt (to taste ) | |
| 8 corn tortillas (warmed ) | |
| 135 g | 1-2 cups shredded purple cabbage |
| 200 g | 1 avocado (cubed ) |
| sliced chillies/ jalapeños | |
| coriander/cilantro | |
| lime wedges |
Method: 6 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.