PANCHO’S CANTINA’S TORTILLA CRUSTED FISH TACOS

Pancho’s Cantina’s Tortilla Crusted Fish Tacos Recipe

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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.

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

How to Make PANCHO’S CANTINA’S TORTILLA CRUSTED FISH TACOS

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.

Printable Recipe Card

About PANCHO’S CANTINA’S TORTILLA CRUSTED FISH TACOS

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