Gordon Rock - The Fish Cookbook: Fish Recipes to Bake, Fry, Broil and Saute from Home

These delicious fish tacos are wrapped in a warm tortilla and topped off with fresh cabbage, white sauce and pico de gallo, making it a dish I know you will fall in love with.

Makes: 12 to 15 servings

Total Prep Time: 1 hour

Ingredients for the tacos:

• 1 pounds of halibut
• 15 corn tortillas
• Vegetable oil, as needed

Ingredients for the batter:

• 24 Ritz crackers, crushed
• cup of panko breadcrumbs
• 1 tsp. of baking powder
• 1 tsp. of powdered chili
• 1 cup of all-purpose flour
• 1 tsp. of ground cumin
• 1 tsp. of salt
• tsp. of powdered garlic
• tsp. of powdered onion
• tsp. cayenne pepper
• 1 egg
• 1 cups of sprite soda

Ingredients for garnish:

• Cabbage, shredded
• Avocados, chopped
• Salsa, mild
• Lime juice, fresh
• Hot sauce

Ingredients for the pico de gallo:

• 4 Roma tomatoes, chopped
• of a white onion, chopped
• 1 cup of cilantro, minced
• 1 Tbsp. of lime juice
• Dash of salt

Ingredients for the white sauce:

• 1 cup of sour cream
• 1 cup of mayonnaise
• 2 Tbsp. of lime juice
• tsp. of ground cumin
• tsp. of powdered garlic
• tsp. of salt
• Hot sauce

Directions:

1. In a medium bowl, add in all of the ingredients for the white sauce. Whisk until evenly mixed. Cover and set into the fridge to chill.

2. In a separate medium bowl, add in all of the ingredients for the pico de gallo. Stir well to mix. Cover and place into the fridge until ready for use.

3. Place a large skillet over medium heat. Add in one teaspoon of vegetable oil. Once hot, add in a tortilla. Cook for 20 seconds or until golden brown. Repeat with the remaining tortillas.

4. In a large bowl, add in all of the ingredients for the batter. Stir well until creamy in consistency.

5. Slice the fish fillets into thin strips. Pat dry with a few paper towels and add into the batter. Toss to coat gently.

6. Place a large pan over medium to high heat. Fill with 1 inch of oil. Heat the oil to 375 degrees. Once the oil is hot, add in the fish strips. Cook for 3 to 5 minutes or until the fish is golden brown. Remove and place onto a large plate lined with paper towels to drain.

7. Add the cooked fish strips to the cooked tortillas. Top off with the shredded cabbage, fresh pico de gallo and fresh lime juice over the top. Drizzle the white sauce over the filling. Serve immediately.