• Quite Honestly, the BEST Fish Soft Taco Recipe EVER!

Quite Honestly, the BEST Fish Soft Taco Recipe EVER!

OK.. maybe I was a little over hungry when I came across this recipe, but DAMN, they turned out great! Tacos are such an easy food item to make, and cheap! So now I have a taco addiction, feel free to post your favorite taco recipes in the comments below.


1 pound of skinless red snapper
1/2 cup all-purpose flour
1/2 cup white rice flour
1 teaspoon kosher salt
1 cup club soda
Vegetable oil (for frying; about 5 cups)
8-16 small corn tortillas
Cabbage and Jicama Slaw
Hot Sauce (Cholula Hot Sauce)
Sliced avocado, Sliced pickled jalapeños, and lime wedges for serving.


Prepare and Cut Fish:
Remove bones from the fish fillets. Cut each fillet in half lengthwise. Cut each half on a diagonal into 1″ strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)

Make Batter:
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.

Heat Oil:
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 350°.

Batter and Fry Fish:
Coat fish in batter, letting excess drip off, then carefully place in oil.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.

Warm Tortillas:
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)


Top tortillas with fish, slaw, hot sauce, avocado, and pickled jalapeños. Serve with lime wedges.


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