Fish Tacos Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Fish & Seafood
Foil Wrapped Salmon
Thai Fish in Papillote
Tunisian Fish
Tilapia Tacos Supreme
Tuna with Tomato Sauce
Asian Tuna
Tipsy Cod
Fish Tacos
Spanish Red Snapper
Baked Salmon with Mushrooms
Spicy Cajun Shrimp
Mussels in Wine
Fish with Pasta
Heavenly Shrimp
Salmon Casserole
Tuna Casserole
Fish on the Grill
Grilled Salmon	G,E
Grilled Shrimp Skewers	G,E,Q

Fish Tacos

Contributed by: Vernon

4 - 6 corn tortillas
1/2 - 3/4 lb. fish (snapper or ling cod)
flour
bread crumbs (fresh is best)
2 eggs, beaten
frying oil
1/2 tsp. salt
1/2 cup grated cheese
2 limes

Rinse and dry fish, cut into chunky strips.
Roll in flour, dip in egg, roll in crumbs.
Fry until golden brown. Set aside in a warm oven on a paper towel.
Heat a griddle, season with oil. Place tortilla on griddle, cheese on tortillas, 1 - 2 pieces of fish
Fold over until cheese melts and tortilla gets crispy.
Serve with a squeeze of lime and a good hot sauce or salsa.

Serves two.

Questions about this recipe?