pancho’s cantina’s tortilla crusted fish tacos

How To Make pancho’s cantina’s tortilla crusted fish tacos

• 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.
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