Fish Tacos

I am on a mission.  A mission to make the perfect fish taco.

For years I have been hunting, experimenting and tweaking fish taco recipes....I may be a tad bit obsessed!  I am not sure what makes the perfect fish taco, I just know that when I taste it I will know, a cook's intuition you could say.  I am seeking the perfect blend of delicate flakiness and hearty crunch, a spicy bite with a cool touch, and dang it I will find it!  

So what am I tweaking this time?  The fish.   Usually I just grill the fish fillets but this time I decided to try something I have been wanting to try for years, a potato chip "breading".  I thought it would add a kick of crunch that was missing....and it did!  The fish had a surprising crunch that added a depth to the taco that it so needed.  Combined with the spicy cilantro creme and cabbage it was a huge step towards perfection! 
    
Super easy and slightly unexpected make these tacos a joy to dive into on a warm summer evening, especially when paired with a nice cold beer!

Crunchy Fish Tacos

• 2 fillets of white fish (I used cod but any white fish will work)
• 2 limes
• 1 clove of garlic, minced
• 2 eggs
• Several handful of potato chips (that is a very scientific measurement by the way!  :)  )
• Corn tortillas
• Shredded cabbage blend (I used a cole slaw blend to make it easy)
• Cilanto Creme (recipe follows)

Marinate the fish fillets in the juice of two limes and minced garlic for 30 minutes, set aside.  Place  the potato chips in a plastic zip bag and crush until they are pretty fine, but still large enough to recognize that they are potato chips.  If they are too big they will not stick onto the fish fillets.  Place crushed potato chips onto a plate.  Beat two eggs in a small bowl and set aside. 

After the fish have marinated cut into smaller pieces, I cut down the center of the fillets creating smaller fish stick sized pieces.  Dip the cut pieces into the eggs and turn to coat, drain off excess.  Transfer to the crushed potato chips and turn to coat.  Place breaded fish into a pan with about 2 tablespoons oil set over medium heat.  Fry for approximately 5 minutes each side or until fish is golden and flaky.  Set aside on paper towels to absorb any excess oil.

In a lightly oiled pan over medium heat fry the corn tortillas, a couple minutes on each side.  Again place on paper towel to absorb oil.

To assemble your tacos place 2 tablespoons Cilantro Creme down the center of tortilla.  Place the fried fish on creme and top with the cabbage blend.  If you want to add a bit more flare and color, add a couple of whole cilantro leaves on top!  Enjoy!!

Cilantro Creme

• 8 oz sour cream
• 1 cup cilantro
• 2 scallions
• 1/2 Serrano pepper, or more depending on how hot you want it
• Salt and pepper, to taste

In a food processor place cilantro, scallions, and Serrano pepper (minus the seeds) and blend until finely chopped.  Add sour cream and continue to blend until mixed well.  Add salt and pepper to taste.  Refrigerate at least 30 minutes before trying, the longer it chills the better it is!