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I ate fish tacos at various restaurants for years before I dared try to make them at home. With this recipe, now we eat them more at home than out at a restaurant – they’re so good!
Most of the time we use tilapia, although we have used shrimp before too.
We often combine the sour cream and hot sauce in a bowl; makes a spicy taco topping. Fish breading: often you can find this at your local supermarket. If not, use bread crumbs and spice them up with garlic powder, pepper, cumin, and fajita seasoning. Last note: we always use two people when cooking this meal - one to dip the fish, the other to cook it.
Combine green pepper, red pepper, onion, jalapenos, lime juice, cumin, and garlic powder in a small bowl. Mix well and refrigerate until ready to serve.
Fill a large skillet 1 inch high with vegetable oil, heat for a few minutes. Put beaten eggs in one bowl, and breading in a separate bowl. Dip strips of fish in egg, then breading, then place in oil. Cook fish for 3-4 minutes, flip and cook another 4-5 minutes. Remove and place on paper towels until done.
Serve fish with pepper salsa, tortillas, shredded cheese, sour cream and hot sauce.