Crispy Fish Taco Cart
Fried fish tacos with interchangeable proteins, breading styles, and fresh toppings. Served warm in soft tortillas with choice of slaw, salsa, and garnish.
Ingredients
Method
Pat fish pieces dry with paper towels and set aside.
Combine flour, cornstarch, baking powder, salt, and black pepper in a shallow dish.
Toss cabbage with lime juice and a pinch of salt; let sit while cooking fish.
Heat vegetable oil to 350°F in a large skillet or Dutch oven.
Working in batches to avoid crowding, dredge fish pieces in the flour mixture, shaking off excess.
Carefully place coated fish in hot oil and fry for 3–4 minutes per side until golden and crispy. Transfer to paper towels.
Warm tortillas in a dry skillet or over an open flame for 10 seconds per side.
Place one piece of crispy fish on each tortilla, top with cabbage slaw, fresh cilantro, and salsa.
Serve tacos immediately with lime wedges and optional tartar sauce or crema.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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