One of my favorite tacos are fish tacos. This past week I made these plantain fish tacos that added an extra crunch that I love. They aren’t as heavy as a typical fish taco since it doesn’t have a heavy batter and aren’t deep fried. They go perfectly with my cassava flour tortilla recipe and any salsa. Try it out for your next Taco Tuesday!
Make these for your next taco night to impress your guests!
Ingredients:
| 2 | large white fish fillets, rockfish or cod | salt and pepper | 1 | cup plantain chips | 1/4 | cup arrowroot powder | 1 | tsp garlic powder | 1 | tsp smoked paprika | 1 | tsp cumin | 1 | egg | 1 | tbsp water | Avocado oil | Cassava flour tortillas | Salsa of choice |
Preparation:
STEP 1.
Cut fish into 2 inch pieces / strips. Salt and pepper both sides and set aside.
STEP 2.
In a food process, pulse plantain chips until you get small crumbles / plantain powder. Add arrowroot powder, garlic powder, smoked paprika and salt to taste. Pulse together and place in a bowl.
STEP 3.
In another small bowl whisk together your egg and tablespoon of water to use for the egg wash. Place your fish in the egg wash, coating both sides and transfer to plantain bowl and coat both sides.
STEP 4.
Heat a pan / dutch oven over medium high high heat and add ¼ to ½ inch of oil over the bottom, I use avocado oil. Bring up to heat, once it is rippling add your fish filets.
STEP 5.
Cook the filets for 3 minutes per side or until it is golden brown and flip. Cook the remainder of the way through another 3-5 minutes until the fish is cooked through, around 125*F with an internal thermometer. Transfer to a wire rack to cool slightly and enjoy as tacos!
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