Pancho’s Cantina’s Tortilla Crusted Fish Tacos Recipe

No Photo

Have you made this?

 Share your own photo!

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.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

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