Fried fish tacos

Fried fish tacos

Too few ratings

Lovevines and Glitter


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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g cod
3 tbsp non-fat Greek yogurt
2 tsp Sriracha
lime (juice, divided)
¼ head cabbage
¼ head radicchio
1 tsp apple cider vinegar
160 g rice flour (divided)
175 ml sparkling water
1 tsp baking soda
2 tsp dried oregano
salt
pepper
vegetable oil for frying
corn tortillas for serving
avocado for serving
salsa for serving
Metric
Imperial

Utensils

  • tongs
  • 2 frying pans
  • baking sheet
  • 2 bowls
  • citrus press
  • aluminum foil
  • whisk
  • wire rack
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
354
Protein
41g
Fat
5g
Carb
33g

Step 1/5

In a small bowl, mix yogurt with Sriracha, and season with salt and pepper to taste. Juice lime and add some to the yogurt. Set aside.
  • 3 tbsp non-fat Greek yogurt
  • 2 tsp Sriracha
  • 1 lime
  • salt
  • pepper
  • citrus press
  • small bowl

In a small bowl, mix yogurt with Sriracha, and season with salt and pepper to taste. Juice lime and add some to the yogurt. Set aside.

Step 2/5

Thinly slice cabbage and radicchio and add to a bowl. Add apple cider vinegar, tossing to combine, and set aside.
  • ¼ head cabbage
  • ¼ head radicchio
  • 1 tsp apple cider vinegar
  • bowl
  • cutting board
  • knife

Thinly slice cabbage and radicchio and add to a bowl. Add apple cider vinegar, tossing to combine, and set aside.

Step 3/5

Slice fish filets into approx. 7.5-cm/3-in long strips. Add two-thirds of the rice flour to a bowl with sparking water. Whisk together with baking soda, oregano, salt, and pepper.
  • 400 cod
  • 100 rice flour
  • 175 ml sparkling water
  • 1 tsp baking soda
  • 2 tsp dried oregano
  • salt
  • pepper
  • bowl
  • whisk

Slice fish filets into approx. 7.5-cm/3-in long strips. Add two-thirds of the rice flour to a bowl with sparking water. Whisk together with baking soda, oregano, salt, and pepper.

Step 4/5

Heat vegetable oil in a large frying pan. Coat fish in the batter then dredge fish in remaining rice flour for an extra flaky texture. Fry in the hot oil until golden brown and cooked through. Drain fish on a wire rack set over an aluminum foil-lined baking sheet.
  • 60 rice flour
  • vegetable oil for frying
  • frying pan
  • tongs
  • baking sheet
  • aluminum foil
  • wire rack

Heat vegetable oil in a large frying pan. Coat fish in the batter then dredge fish in remaining rice flour for an extra flaky texture. Fry in the hot oil until golden brown and cooked through. Drain fish on a wire rack set over an aluminum foil-lined baking sheet.

Step 5/5

Warm corn tortillas in another frying pan. To assemble, lay 3 pieces of fish over the tortillas. Drizzle the Sriracha sauce over, then top with sliced avocado, salsa, shredded cabbage and radicchio, and some lime juice. Serve warm!
  • corn tortillas for serving
  • avocado for serving
  • salsa for serving
  • frying pan

Warm corn tortillas in another frying pan. To assemble, lay 3 pieces of fish over the tortillas. Drizzle the Sriracha sauce over, then top with sliced avocado, salsa, shredded cabbage and radicchio, and some lime juice. Serve warm!