Fried Fish Tacos Recipe.
Fish tacos just make us happy. They remind us of sunny days, eating outdoors with great music and a cool vibe. They are also very versatile, tacos in general are, but with fish tacos in particular there are so many different possibilities that it’s impossible to get bored.
- 1 1/2 lbs. tilapia fillets, or 4 fillets
- 3/4 cup tapioca starch + 1?2 cup for dredging
- 1/4 cup coconut flour
- 2 eggs
- 1/4 cup sparkling water
- 1-2 cups coconut oil for frying
- 2 cups cabbage, shredded
- Cauliflower tortillas
- Lime wedges, for serving, optional
- Sea salt and freshly ground black pepper
- 2 Roma tomatoes, diced
- 1/4 cup + 2 tbsp. onion, finely diced
- 2 tbsp. jalape?o, minced
- 1 tbsp. fresh cilantro, chopped
- 2 tbsp. freshly squeezed lime juice
- Sea salt
- 1/4 cup homemade mayonnaise
- 1 tbsp. homemade Sriracha (or to taste)
- 2 tsp. freshly squeezed lime juice (or more to taste)
- For the Pico de Gallo, mix together the tomatoes, onion, jalape?o, and cilantro together.
- Add the lime juice and sprinkle of salt and mix.
- Taste and adjust the salt if needed.
- Cover and refrigerate to let the flavors meld before serving.
- Mix together the ingredients for the spicy mayo and taste.
- Adjust the Sriracha and lime to taste, cover and refrigerate until ready to serve.
- Using a thermometer, heat the coconut oil in a saut? pan until it reaches 345 F. Make sure to keep the oil 5-10 degrees below its smoking point. From this point, be very careful with the hot oil and don’t leave it unattended.
- While the oil is pre-heating, mix together 3?4 cup tapioca starch, coconut flour, eggs, sparkling water, salt and pepper to taste in a large bowl.
- Place the 1?2 cup tapioca starch in a separate medium bowl for dredging.
- Trim the tilapia into pieces of the desired size, we cut the fillets in half lengthwise, but you can also cut them in bite-sized pieces or thinner strips. Just keep in mind smaller pieces may cook faster.
- Once the oil is ready, pat the tilapia dry with a paper towel, coat each piece in the tapioca starch and shake off any excess.
- Put the coated fish fillets into the batter mixture, using tongs to lift them out letting any excess batter drip off.
- Immediately transfer the fish from the batter into the oil and cook for about 1 minute. Turn the tilapia over and cook for another minute, until the fish is golden brown and white and flaky inside.
- Once cooked, remove the fish from the oil and place them on a paper towels to absorb the cooking oil.
- If needed, cut the fillets in half on a diagonal to make assembling the tacos easier. Place a small amount of cabbage on a cauliflower tortilla, then a piece of tilapia, top with pico de Gallo and spicy mayo.
- Serve with additional lime wedges if desired and enjoy!