Crispy Fish Tacos Recipe

Name: Crispy Fish Tacos Recipe
Total time: 45 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 8 taco shells; 20 cherry tomatoes (chopped); 1 red onion (finely diced); small bunch fresh coriander | cilantro (chopped); 2 jalapeños (finely chopped); 1 tbsp lime juice; 1 pinch salt; 6 tbsp mayonnaise; 1½ tbsp sriracha; 2 medium sweet potatoes (or 1 large, peeled and diced); 1 tsp olive oil; 1 tsp ground coriander | cilantro; ½ tsp salt; ⅓ tsp black pepper; ¾ cup coconut cream; ¾ cup coconut milk; 1 egg yolk; ¼ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder; 4 cod or haddock fillets (sliced into thick strips); 1 cup cornflour | cornstarch; 1 cup all-purpose flour; 1 cup panko crumbs; ½ tbsp celery salt; ½ tbsp paprika; ½ tsp onion powder; 1 tsp garlic powder; 1 tsp baking powder; 1 tsp black pepper

Crispy golden fish tucked into taco shells with creamy sweet potato mash, fresh pico de gallo, and a spicy drizzle of sriracha mayo. Fun, crunchy, and loaded with flavor—perfect for taco night.

⏱️ 45 menit 🔪 Persiapan: 20 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 24 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

8 porsi

8 taco shells
20 cherry tomatoes (chopped)
1 red onion (finely diced)
small bunch fresh coriander | cilantro (chopped)
2 jalapeños (finely chopped)
1 tbsp lime juice
1 pinch salt
6 tbsp mayonnaise
1½ tbsp sriracha
2 medium sweet potatoes (or 1 large, peeled and diced)
1 tsp olive oil
1 tsp ground coriander | cilantro
½ tsp salt
⅓ tsp black pepper
¾ cup coconut cream
¾ cup coconut milk
1 egg yolk
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
4 cod or haddock fillets (sliced into thick strips)
1 cup cornflour | cornstarch
1 cup all-purpose flour
1 cup panko crumbs
½ tbsp celery salt
½ tbsp paprika
½ tsp onion powder
1 tsp garlic powder
1 tsp baking powder
1 tsp black pepper
vegetable oil (for frying)

Langkah-langkah

mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.
Whisk mayonnaise with sriracha until smooth. Chill.
Heat olive oil in a pot over medium heat.
Add sweet potato, salt, pepper, and coriander.
Cook for 10 minutes, stirring occasionally.
Add coconut cream and cook 5–10 minutes more until tender.
Once cooked, using a blender, blend until smooth and creamy. Set aside and chill in fridge.
In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes
Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.
Heat 2 inches of oil in a large pan over medium-high heat.
Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.
Spread sweet potato mash in each taco shell.
Top with crispy fish pieces.
Spoon pico de gallo over the fish.
Drizzle with sriracha mayo.
Garnish with extra coriander leaves.