pancho’s cantina’s tortilla crusted fish tacos

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BabyKato avatar
By Baby Kato
from Beautiful Shore Country, NB

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

serves 2 - 3
prep time 15 Min
cook time 10 Min
method Pan Fry

Ingredients For pancho’s cantina’s tortilla crusted fish tacos

  • 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)
  • 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

  • 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.