These crispy fish tacos might be our favourite type of tacos! A bold statement but the soft flour tortillas are filled with crispy fish, sweet and sour brown sugar onions and an amazing creamy taco sauce. This is taco heaven!!!!!
I first published this Crispy Fish Tacos with Brown Sugar Onions and Spiced Sour Cream in March 2016. But I have given the post a little update so I thought I would boost it to the top of the blog again. Enjoy x
I saw a meme recently that said “We should not be teaching our children about Taco Tuesday……..Tacos are for every day”
Made me smile! And so true!! And we eat a lot of tacos!!!! Which is why earlier in the week I posted my recipe for homemade soft flour tortillas.
It is the school swimming carnival today, so I am currently sat outside on a wet concrete seat shouting for team blue! And my Mr 8!
He is a determined rather than accomplished swimmer. He so wanted to try the 50m front crawl, and he finished, last place but he finished. So proud of his effort, as at the turn he looked like he was ready to get out and call it a 25m race. But he kept going. So proud of you buddy, we can’t all be great at everything but your effort can’t be faulted. Check out my Instagram account for lots of daily life at Sprinkles and Sprouts, including Mr 8 doing me proud. Love that kid!!!!
I do however have a damp bottom! And I haven’t found a coffee machine YET!!!!!
So let’s talk tacos. Soft tacos rather than hard tacos. (I find them easier to eat)
We eat a lot of tacos, with so many different fillings, but today I wanted to share these amazing crispy fish tacos. I first had fish tacos at a little Mexican restaurant in the back of beyond. In all honesty the restaurant wasn’t that great, (but it was open when nothing else was!!) my fish was soggy and the tortillas were a bit dry. But the taco sauce was so delicious!!!
This is my version. Sour cream mixed with a delicious blend of herbs and spices and plenty of coriander and lime juice. But all that savoury sour cream needs a hint of sweetness and so I came up with the brown sugar onions. Red onions that have been soaked in some lime juice then sprinkled with crunchy brown sugar. The lime juice takes away the raw taste (plus it turns them a beautiful jewel pink!) and the sugar is the perfect balance.
I suggest cabbage as the ‘salad’ filling, because it is authentic and it tastes so good! It gives such a wonderful crunch to the dish.
If you don’t want to make the fish yourself then both of the big supermarkets here in Australia do packets of freshly breaded fish fillets that would be perfect for this. But this homemade crispy fish is so good I urge you to have a go yourself. I promise it is worth the messy fingers 😉
Crispy Fish Tacos with Brown Sugar Onions and Spiced Sour Cream
For the Sauce
- 1 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried dill
- 1/2 tsp dried oregano
- 1/2 lime
- small handful of fresh coriander
For the Brown Sugar Onions
- 1 red onion
- 1 lime
- 1 1/2 tsp light brown sugar
For the Fish
- 500 g /1lb firm white fillets (I use Hoki)
- 1/2 cup plain flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tbsp polenta/cornmeal (optional but it does add a crunch!)
- olive oil
- white cabbage
- 8-10 flour tortillas (get my recipe)
- 1 green chilli (optional)
For the sauce
- In a small bowl, mix together the sour cream, cumin, coriander, dill, oregano and the juice from the lime.
- Chop the fresh coriander and them mix that though the sour cream.
- Cover and place in the fridge for the flavours to mingle.
For the Brown Sugar Onions
- Peel the red onion and then cut into thin half moon shapes.
- Squeeze over the lime juice and set them aside whilst you prepare the fish.
- Just before you serve the tacos sprinkle the sugar over the onions and give them a quick stir. It might not all completely dissolve but this is what makes them delicious!
For the Fish
- Cut the fish into chunky fingers.
- Set up a production line with three bowls.
- Put the flour in the first bowl.
- Break the eggs into the second and give them a good beat with a fork.
- Place the panko breadcrumbs and polenta into the third bowl.
- Line a tray with non-stick cooking paper.
- Dredge the fish fingers in the flour mixture, then shake off any excess.
- Dip the fillet into the egg and then turn it in the breadcrumbs.
- Place the breaded fish onto your tray and continue with the remaining fillets.
- Cover and refrigerate until you are ready to cook (see notes)
- Place some sheets of kitchen towels on a large platter and place a large non-stick frying pan over a medium heat.
- Add a generous slug of oil and place in your fish fillets (don't over crowd the pan, this will take a couple of batches)
- Cook for 2 minutes on one side and then carefully flip and cook for a further 2 minutes or until just cooked through.
- Place the cooked fish on your platter to drain off any excess oil.
- Add more oil to the pan and cook the remaining fillets
- Shred the cabbage
- Gently warm the tortillas in the microwave or a dry frying pan.
- Then layer up your tacos.
- If you like it spicy then sprinkle over finely chopped green chillies.
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