Crispy Fish Tacos with Brown Sugar Onions and Spiced Sour Cream
User Reviews
4.0
12 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
4 -6
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Calories
591 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Fish Tacos with Brown Sugar Onions and Spiced Sour Cream
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These fish tacos might be our favourite type of tacos! A bold statement but the soft flour tortillas are filled with crispy fish, sweet and sour brown sugar onions and an amazing creamy taco sauce. This is taco heaven!!!!!
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Ingredients
For the Sauce
- 1 cup sour cream
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ½ lime
- Small handful of fresh cilantro
For the Brown Sugar Onions
- 1 red onion
- 1 lime
- 1 tablespoon light brown sugar
For the Fish (if not using store bought breaded fillets - see note 1)
- 1 lb firm white fish fillets (I use Hoki)
- ½ cup plain flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tablespoon polenta/cornmeal (optional but it does add a crunch!)
- salt
- olive oil
To Serve
- 2 cups white cabbage
- 8-10 flour tortillas (get my recipe)
- 1 green chilli (optional)
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Instructions
For the sauce
- In a small bowl, mix together the sour cream, cumin, coriander, dill, oregano and the juice from the lime.
- Chop the fresh coriander and them mix that though the sour cream.
- Cover and place in the fridge for the flavours to mingle.
For the Brown Sugar Onions
- Peel the red onion and then cut into thin half moon shapes.
- Squeeze over the lime juice and set them aside whilst you prepare the fish.
- Just before you serve the tacos sprinkle the sugar over the onions and give them a quick stir. It might not all completely dissolve but this is what makes them delicious!
For the Fish
- Cut the fish into chunky fingers.
- Set up a production line with three bowls.
- Put the flour in the first bowl.
- Break the eggs into the second and give them a good beat with a fork.
- Place the panko breadcrumbs and polenta into the third bowl.
- Line a tray with non-stick cooking paper.
- Dredge the fish fingers in the flour mixture, then shake off any excess.
- Dip the fillet into the egg and then turn it in the breadcrumbs.
- Place the breaded fish onto your tray and continue with the remaining fillets.
- Cover and refrigerate until you are ready to cook (see note 2)
- Place some sheets of kitchen towels on a large platter and place a large non-stick frying pan over a medium heat.
- Add a generous slug of oil and place in your fish fillets (don't over crowd the pan, this will take a couple of batches)
- Cook for 2 minutes on one side and then carefully flip and cook for a further 2 minutes or until just cooked through.
- Place the cooked fish on your platter to drain off any excess oil.
- Add more oil to the pan and cook the remaining fillets
To Serve
- Shred the cabbage
- Gently warm the tortillas in the microwave or a dry frying pan. (see note 3)
- Then layer up your tacos.
- If you like it spicy then sprinkle over finely chopped green chillies.
Notes
- You can use store bought breaded or battered fish goujons or fillets for this recipe instead.
- Once prepared the fish will keep in the refrigerator for ¾ hours.
- Get my recipe for homemade soft flour tortilla here.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
66g
(22%)
Protein
36g
(72%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
168mg
(56%)
Sodium
70.4mg
(3%)
Potassium
70.8mg
(2%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
510IU
(10%)
Vitamin C
24.4mg
(27%)
Calcium
207mg
(21%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 168mg | 56% |
| Sodium | 70.4mg | 3% |
| Potassium | 70.8mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 24.4mg | 27% |
| Calcium | 207mg | 21% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
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