I love tacos, the concept of tacos. You can basically make them out of anything and use any topping or combination your little heart desires.
I used flounder for this recipe, but any fish will really work here. I love floundered though. Flounder and speckled trout are my favorite fish to catch and eat. Often times I’ll make this with baked fish instead of fried; but, I’ve been having a craving for all of my New Orleans seafood lately and felt I owed myself to fry these.
For the fish you’ll need:
Fish of your choice
Mustard
Hot sauce (I used crystal)
Fish fry of your choice (I use Louisiana)
Egg
Frying oil(I used vegetable)
Rinse and dry your filet, cover them in a mixture of half mustard and half hot sauce for 20-30 minutes.
Add 2 eggs to the mixture when you’re ready to cook
Take the fish from the mixture and dredge them once through the dish fry, then add them to hot frying oil and let them cook for roughly 3 minutes a side, depending on thickness.
Move them to a drying rack or paper towel lined pan. Spritz them with some fresh lime juice
For the tacos I used soft shell flour tortilla but corn tortillas work well also.
For the toppings:
I made some cole slaw with cabbage. cilantro, Mayo, white vinegar and fresh lime juice
Pic de Gallo made with lime juice onion, tomato cilantro and jalapeño
Guacamole with cilantro and shallot
I used a fire roasted jar of salsa
The kids added some cheese and sour cream to there’s.
The great thing about a meal like this is that you can literally make it to order and everyone can get what they want, the way they want. You get to turn your kitchen into a Mexican Burger King, and everyone is happy eating fresh ingredients, without the preservatives.