#txbut106

TexMex Fish Tacos (crispy)

Course: Main Course
Cuisine: American, TexMex
Prep: 20 minutes
Burn Time: 20 minutes
Total Time: 40 minutes
Mouths: 1
Calories: 2168 kcal
Author: txbut
Fish tacos are kinda new to my area like mango salsas. Among my Texan buds it was always an attitude "yeah ummm get that Cali crap away from my Chili Cheese Enchiladas!". I've tried tons of fish tacos but none that "wow'ed" me. Don't like corn tortillas raw, toasted, and rarely grilled. In my opinion there are only a few tacos that require a corn tortillas like barbacoa. With corn wrapped fish tacos I always felt they added a blank taste and split up the delicate flavors in the guts of the taco. With flour tortilla wrapping a fish taco well, don't speak to me.

Up to speed the other day I was going to give fish tacos another shot. It was late and I thought I had everything in house. I sort of did up until everything was cooked and ready to fill tacos and there was no corn tortillas. To keep me from having to go to the grocery there was a half box of crispy taco shells. While crispy taco shells are corn tortillas the taste and texture has changed. Plus I didn't have to fry them crispy, in other words make a mess.

Feel free to make your fish tacos garnish they way you dig them this is much 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! I made these 2 days before with just mango, queso fresco and they were great. This build was made to make sure I wasn't dreaming. I wasn't.

Anyways a star was born and you'll never see me eat fish tacos un-crispy.

Made for 1 human or 2 on diets

Print 🖨️

Nuts-n-Bolts

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

The Build

Mango Pico

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

Roumalad Slaw

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

Fish Grill

  1. 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!
  2. Start your pan to medium heat.
  3. Get your fish thawed, clean, and patted dry. Shrimp too if using.
  4. 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. I road without because pico.
  5. Do the same to shrimp if using.
  6. Make sure the cast iron is up to temperature because if it is not hot enough the fish is gonna stick (booo).
  7. Lay your fish on the grill delicately.
  8. Start your timer for 4 minutes.
  9. When the fish has cooked for 4 minutes lightly check to see if a spatula will allow the fish to move.
  10. If so flip the filetes and cook for 4 more minutes and set on plate.
  11. If not continue cooking for an additional minute. If the fish fillets are still sticking we will have to get dirty with it. See 12
  12. It won't be pretty but take a metal spatula and force a separation between fish and grill. Flip and just do 3 minutes now. What happened? One of two or both, the fish didn’t have olive oil and/or the heat was not hot enough.
  13. Lay the shrimp in grill and cook 3 minutes per side.
  14. We should now have a plate of fish n shrimps!
  15. Build It They Will Come
  16. Heat up your crispy taco shells according to package.
  17. I put the Remoulade slaw on first to keep clean breaks from the mango pico.
  18. Cut fish fillets in half long and short way (you’ll have 4 pieces). Add 2 pieces per taco.
  19. Add about ¼ cup mango pico to top of fish.
  20. Per the picture I just slapped 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. You can’t reasonably fit a whole jumbo shrimp and a bite of fish taco at once. Unless you Jagger just say’n.
  21. Think that's it! Hope you dig them as much as I do!!!

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. 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. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
TexMex Fish Tacos (crispy)
Amount Per Serving (355 g)
Calories 2168 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 25g 125%
Cholesterol 561mg 187%
Sodium 4823mg 201%
Potassium 3290mg 94%
Total Carbohydrates 166g 55%
Dietary Fiber 25g 100%
Sugars 36g
Protein 138g 276%
Vitamin A 184.8%
Vitamin C 202.3%
Calcium 68.1%
Iron 69.7%
* Percent Daily Values are based on a 2000 calorie diet.
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