Pancho’s Cantina’s Tortilla Crusted Fish Tacos Recipe

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PANCHO’S CANTINA’S TORTILLA CRUSTED FISH TACOS

Baby Kato

By
@BabyKato

This recipe is posted for play in Culinary Quest - Tex Mex. Recipe from website: newyork.cbslocal.com .

Fish tacos are a reliable choice for a dinner that will please, whether it is for your family or entertaining a crowd.

Serve with a side of black beans for a great weeknight meal.


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Comments:

Serves:

2 - 3

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2-3 firm fish fillets (tilapia, catfish etc)
1 dozen soft white corn tortillas
finely shredded cabbage (red or white)
fresh tomato salsa (homemade or store bought)

FOR TORTILLA CRUST:

12 oz. tortilla chips
½ medium onion
1 medium red pepper
1 medium poblano chile (or green pepper)
leaves from 4-6 stems of fresh cilantro
1 tbls. fresh lime juice
1 tsp. chipotle flavored hot sauce (tabasco or cholula chipotle)
2 tbls. olive oil

Directions Step-By-Step

1
METHOD for CORN CRUST TOPPING: may be prepared ahead, and held in refrigerator
2
Place tortilla chips in food processor and pulse until coursly ground, remove half and reserve then grind remaining chips until very fine and reserve separately
3
Roughly dice onion and peppers or chilies, add lime juice, hot sauce and cilantro and process until uniformly small (but not totally pureed).
4
Heat olive oil in medium sauté pan or pot, add vegetable mixture and sauté 5 minutes
5
Remove from heat and gently mix in the finely ground tortilla chips. Let cool a few minutes as liquid is absorbed
6
When cool, mix in course chips and set aside
7
Season fillets with salt and pepper, press a layer or tortilla vegetable mix on top of each fillet to completely cover.
8
Preheat Broiler to High: Place crusted fillets under broiler close to heat source until crust is well browned, fish will probably not be cooked.
9
Remove and hold (can also be prepared up to a day ahead and held in refrigerator.
10
TO FINISH TACOS: When cool (or cold) slice Fish into finger sized strips. In a skillet or smooth griddle, place fish strips flesh side down to finish cooking.
11
At the same time, warm tortillas in same skillet. Place some shredded cabbage on 2 warm tortillas overlapped, top with fresh salsa and 2 fish strips. Squeeze fresh lime on top and enjoy.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Fish
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids
Hashtag: #tex-mex