Sheeran Recipe Book

Crispy Fish Tacos with Pineapple Salsa & Lime Crema

Tags: marley

You don't have to order from your favorite restaurant for the take-out food you crave. Up your take-out go-to with homemade tacos that are easy to make and tasty to eat. The fish is extra crispy for that perfect bite while the salsa made with pineapple is oh-so refreshing. The lime crema is the perfect zesty punch— you'll be in a total taco-coma in no time.

Serves: 2

Cook Time: 35 minutes

Ingredients:

  • 2 (4 oz) pineapple cups
  • 1 lime
  • 1 bell pepper
  • ¼ oz of fresh cilantro
  • 1 yellow onion
  • 2 (1 oz) mayonnaise
  • ¼ oz of Tex-Mex spice blend
  • 10 oz of pkg cod fillets
  • 6 (6-inch) flour tortillas
  • garlic
  • neutral oil
  • kosher salt & ground pepper
  • ¾ c all-purpose flour

Instructions:

  1. Cut pineapple into ¼-inch pieces. Zest lime, then squeeze 2 teaspoons lime juice into a small bowl, keeping them separate. Cut any remaining lime into wedges. Halve pepper, remove stem and seeds, then finely chop. Coarsely chop cilantro leaves and stems. Finely chop ½ cup onion (save rest for own use) and 1 teaspoon garlic, keeping them separate.
  2. In a medium bowl, stir to combine pineapple, peppers, onions, half of the cilantro, 2 teaspoons oil, and 1 teaspoon of the lime juice. Season to taste with salt and pepper. To bowl with remaining lime juice, add chopped garlic, lime zest, and mayonnaise. Stir in 1 teaspoon water at a time, as needed, to thin sauce. Season to taste with salt and pepper.
  3. In a medium bowl, whisk to combine all of the Tex-Mex spice, ½ cup flour, and a large pinch of salt. Whisk in ⅔ cup water until smooth (should be the consistency of pancake batter). Pat fish very dry; cut each filet into 6 strips (12 total). Season all over with salt and pepper. Place ¼ cup flour on a plate.
  4. Heat a large heavy skillet (preferably cast-iron) over medium-high. Working in batches, add tortillas and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil or a clean kitchen towel, stacking and wrapping to keep warm as you toast remaining tortillas. Heat ¼ inch oil in same skillet over medium-high.
  5. Once oil is hot (should sizzle vigorously when a pinch of flour is added), coat half of the fish strips in flour; dust off excess. Dip fish strips into batter, then add to oil (careful, it may splatter). Fry fish until golden brown and cooked through, flipping halfway, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining fish.
  6. Fill tortillas with fish and top with salsa, lime crema, and remaining cilantro. Serve with any lime wedges on the side for squeezing over top, if desired. Enjoy!

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Original URL: https://marleyspoon.com/menu/175755-crispy-fish-tacos-with-pineapple-salsa-lime-crema

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