Crispy fish tacos are super easy and super delish. Grab whatever fish is on sale and set sail for a light, satisfying meal. I don’t have a recipe, but here’s the steps.
First, pat your fish dry, I used flounder. Then make a breading station but omit the flour and use an egg/milk mix and Panko bread crumbs. Season everything (fish, eggs, Panko) with your favorite spice mixture. I used smoked paprika, granulated garlic, cumin and salt. Bread the fish by dipping it into a beaten egg/milk mixture and then Panko bread crumbs.
Add about 1/8″ inch of oil to a cast iron skillet and once hot, gently nestle in for breaded fish. Cook for about 3 minutes a side, adjust this based on the thickness of your fish. The breading should be golden brown and the fish should flake apart.
Tuck the fish in a warmed corn tortilla with your favorite pico de gallo or salsa, shredded greens and creamy sauce. Here, I used homemade pico (finely diced roma tomatoes, red onions, jalapenos, cilantro and lime juice), torn spinach and tangy ranch. Photo: Becca Henry