Batter Fried Haddock Fish Tacos Recipe

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Batter Fried Haddock Fish Tacos

R C

By
@rosycalvin

It's an easy and light recipe and great for anytime of the year. I think that it makes a fall/winter day festive and a great spring/summer season starter. The fish is fresh and inviting and the ingredients are just perfect. I'm still a novice in Mexican cuisine, but I am hoping that I did this recipe some justice!


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Rating:
★★★★☆ 1 vote
Comments:
Serves:
8 (2 tacos per person)
Prep:
45 Min
Cook:
15 Min

Ingredients

FISH TACO INGREDIENTS

12-16 medium
yellow, blue or white corn tortillas
1 large
egg
1/4 c
whole milk
1/4 c
water
1/2 c
all purpose flour
1/2 tsp
baking powder
2 lb
haddock filets, cut into 4 x 1 x 1/4
4 c
canola or vegetable oil
1/2 medium
limes, juiced, plus for serving
1/2 pinch
ground cumin
1 c
fresh chopped cilantro, for garnish
1 medium
lime, sliced in rings, for garnish
1/2 c
shredded mexican or feta cheese, for topping

CITRUS VINAIGRETTE

3/4 c
orange juice
1/4 c
lime juice
1 c
fresh basil leaves, chopped
1 c
cilantro, fresh
1 tsp
kosher salt
1/4 tsp
fresh ground black pepper
1 Tbsp
honey (heaping)
1/2 c
canola or vegetable oil

CABBAGE SLAW

1/4 c
rice vinegar
1 Tbsp
sugar
2 Tbsp
olive oil, extra virgin
1/4
head green cabbage, finely shredded
1 large
carrot, sliced julienne
1/4 c
fresh cilantro, chopped
pinch
salt and freshly ground black pepper

AVOCADO-MANGO SALSA

2 medium
ripe, haas avocados, peeled, pitted and diced
1/2 small
red onion, finrey chopped
1 medium
ripe mango, peeled, pitted and diced
2 medium
roma tomatoes, diced
1 to 2 medium
limes, juiced
2 Tbsp
olive oil, extra virgin
1 to 2 Tbsp
honey
3 Tbsp
fresh cilantro, chopped
pinch
salt and fresh ground black pepper

Step-By-Step

1CITRUS VINAIGRETTE:
Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.

2CABBAGE SLAW:
Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.

3AVOCADO-MANGO SALSA:
Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.

4BATTER FRIED HADDOCK AND TORTILLAS:
Preheat the oven to 350 degrees F.

5Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

6In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.

7In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.

8To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8

NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy