Crispy Fish Tacos

Mains

Kid-Friendly

30 mins 4-6 servings

I can’t remember how long I’ve been making these tacos, but it’s always requested as soon as the spring warms and backyard dining begins. This time, they were requested by my long-time friend, so I told her she needed to be the model too. They’re simple and delicious. They can easily adapt to what you have, accommodating allergies, and last-minute meals, making them a regular around our house.

Ingredients

2lbs of Tilapia serves about 4-6 people
Avocado oil/olive oil for frying

Blackened seasoning:

1-Tablespoon Garlic powder
1-Tablespoon Onion powder
1-tsp or to taste of Salt
1-tsp Pepper
1-tsp Cayenne
1-Tablespoon Paprika
1-tsp dried Oregano

Adobo Sauce:

-2 peppers and some sauce from can of chipotle’s in adobo sauce.
-juice of 1/2-1 lime
-1/2 cup sour cream/Greek yogurt
-1/2 cup Mayo, I use this recipe
-1 tsp dried oregano
-salt to taste

DIRECTIONS

Mix all of your seasoning together.
Rub onto thawed and paper towel dried tilapia.
Heat oil in a skillet on medium high heat. Should be at a mild smoke.
Fry fish one first side until the fish turns white on the sides (about 5min)
Flip and finish cook for about 3-4 min. It should crisp up nicely this way.
To really maximize the crisp after the flip, split your filet with a spatula, so you crisp another side of the fish.
Fry in batches until complete. When fish is coming off pan, let them rest on a cooling rack with paper towels underneath, so they stay crispy.

Topping Options:

-shredded cabbage
-cilantro
-avocados/guacamole
-salsa
-fresh diced mangos
-creamy adobo sauce (recipe below)
-beans
-cilantro lime rice

Adobo Sauce:

Add all ingredients to mini blender or immersion and blend until mixed together.
Taste and adjust seasonings.