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fish tacos recipe
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4.86 from 7 votes

TexMex Fish Tacos (crispy)

A fish taco is kinda new to my area of the kitchen much like mango salsas were no too long ago. Not a fan of corn tortillas raw, toasted, and rarely grilled. To me they really do taste like raw grits, and yes I've tried ;). With soft corn wrapped fish tacos I always felt they added a blank taste and split up the delicate flavors from the guts in the taco. Keep reading
Eventually I gave fish tacos another shot, it was late, thought everything was in house. It wasn't up until everything was cooked and ready to fill the tacos that there was no tortillas. There was a box of crispy taco shells. What the heck lets try! While crispy taco shells are corn tortillas the taste and texture is changed from being pre-fried. 
In the end make your garnish they way you envision a fish taco recipe, this is much to do about crispy taco shells. In fact you like fried fish better than grilled I say go with your heart. Trick’em out with some bacon! Made these 2 days before this recipe with just mango and queso fresco, they were great!
Anyways, a grilled fish tacos recipe star was born and you too will likely feel warm and fuzzy devouring these.
Made for 1 human or 2 on diets
Course Main Course
Style American, TexMex
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1
Calories 2168kcal
Author Shawn

Ingredients

Taco

  • 1 lb fish (=’s 2 filetes Swai 1 half per taco)
  • 6 oz taco shells (=’s 4 Stand-n-Stuff shells)
  • 4 oz shrimp (=’s 4 jumbo peeled optional)
  • 1 tbs Cottonmouth
  • ½ tsp salt

Mango Pico

  • 1 cup mango (=’s 1 mango)
  • 1 cup tomato (=’s 1 medium tomato)
  • 1 oz queso fresco (crumbled)
  • 1 oz jalapeno (diced de-seeded for less heat)
  • 1 oz cilantro (rough chopped)
  • ½ oz onion (fine diced barely ¼ of a med onion)
  • ½ tsp salt

Remoulade Slaw

  • 1 1/2 cup cabbage (shredded thin)
  • 5 tbs mayonnaise
  • 1 tbs mustard (Creole)
  • 1/4 tsp paprika
  • 1/2 tsp Cottonmouth (seasoning)
  • 1/2 tsp horseradish
  • 1/4 tsp hot sauce (Louisiana style)
  • 1/2 garlic (clove smashed)

Instructions

Mango Pico

  • K, pretty easy but make the pico before any seafood prep.
  • Chop all the mango pico parts up.
  • Put everything in bowl, mix, and set off in fridge.

Roumalad Slaw

  • Mix it all up well in a bowl.
  • Better if you do a day ahead. At least 2 hours.

Fish Grill

  • For grilling I used a hibachi which can vary in temps greatly from my house to yours. So below is for what I know and a little more fool proof when using a cast iron grill pan. It loses in general to outside charcoaling but I’m tell’n ya these tacos have a lot of yum yum in store for you!
  • Start your pan to medium heat.
  • Get your fish thawed, clean, and patted dry. Shrimp too if using.
  • Coat the fish with olive oil and sprinkle Cottonmouth on both sides. Cottonmouth isn't salty so a pinch of salt is up to you. Be sure you get a good coat of oil on fish and or shrimp.
  • At the same time olive oil and dust the shrimp with Cottonmouth if using.
  • Make sure the cast iron is up to temperature because if it is not hot enough the fish is gonna stick (booo).
  • Then lay your fish on the grill delicately. Start your timer for 4 minutes.
  • When the fish has cooked for 4 minutes lightly check to see if a spatula will allow the fish to move. If so flip the filet's and cook for 4 more minutes and set on plate.
  • If not continue cooking for an additional minute. If the fish fillets are still sticking we will have to get dirty with it.
  • Lay the shrimp in grill and cook 3 minutes per side.
  • We should now have a plate of fish n shrimps!
  • Build It They Will Come
  • Heat up your crispy taco shells according to package.
  • I put the Remoulade slaw on first to keep clean breaks from the mango pico.
  • Cut fish fillets in half long and short way (you’ll have 4 pieces). Add 2 pieces per taco.
  • Add about ¼ cup mango pico to top of fish.
  • Finally, I just dropped a whole shrimp on the taco and it works fine. A jumbo shrimp is big so it wouldn't hurt to half the shrimp flat ways to get 2 pieces per taco or use smaller shrimp. 
  • Think that's it! By far this is my best fish tacos recipe. Hope you dig them as much as I do!!!
➕ Nutrition
Nutrition Facts
TexMex Fish Tacos (crispy)
Amount Per Serving (355 g)
Calories 2168 Calories from Fat 945
% Daily Value*
Fat 105g162%
Saturated Fat 25g156%
Cholesterol 561mg187%
Sodium 4823mg210%
Potassium 3290mg94%
Carbohydrates 166g55%
Fiber 25g104%
Sugar 36g40%
Protein 138g276%
Vitamin A 9240IU185%
Vitamin C 166.9mg202%
Calcium 681mg68%
Iron 12.5mg69%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

➕ Product Used

Cottonmouth – Cajun seasoning 

 

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