Fish Tacos are a reliable choice of dinner that will please everyone. Check out this ultimate recipe for fish tacos. Perfect for Lent.
• 1 pound SK Premium Swai Fillet, 1/2 inch wide by 3 inches long
• 1 small red onion, peeled and finely chopped
• 1 clove garlic, minced
• ½ cup roughly chopped cilantro
• 1 jalapeño, halved lengthwise, seeded
• ¼ cup mayonnaise
• ½ cup sour cream
• 2 limes, 1 halved and 1 cut into wedges
• ground black pepper
• 1 chipotle pepper, finely chopped
• ½ cup flour
• ½ cup 2% milk
• ¼ cup olive oil
• 2 teaspoon butter
• 2 medium tomatoes, seeded and finely chopped
• 12 corn tortillas
• 2 cups shredded red cabbage
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle.
In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
Pour 1/4 cup of the olive oil oil into a medium frying pan and place over medium-high heat until it shimmers. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 4 to 5 minutes. Turn carefully and cook for 2 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dishtowel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve tacos with lime wedges and hot sauce on the side.