Panchos Cantinas Tortilla Crusted Fish Tacos Recipes

TORTILLA CRUSTED FISH TACOS WITH AVOCADO CREMA

Steps:

• To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don't own an Airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
• Meanwhile, to prepare the avocado cream, combine the Greek yogurt and avocado so it is smooth. To that, add the lime juice, chili powder and garlic powder. Mix well and set aside.
• Throw your tortillas in a heated saute pan with a little bit of pan spray and cook on high on each side for 30-60 seconds. This helps to get some browned color on them and improves the texture of the tortilla by giving it a chewy bite.
• Remove your fish from the oven when it is done and slice into 1/4" strips.
• To assemble your tacos, start by spreading a generous amount of avocado cream on each tortilla, topping with 1/3 of a fish fillet and diced tomatoes and green onions. Serve immediately.

SOFT AND CRUNCHY FISH TACOS

Steps:

• Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
• In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
• Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

PANCHO'S CANTINA'S TORTILLA CRUSTED FISH TACOS

Steps:

• METHOD for CORN CRUST TOPPING: may be prepared ahead, and held in refrigerator
• Place tortilla chips in food processor and pulse until coursly ground, remove half and reserve then grind remaining chips until very fine and reserve separately
• Roughly dice onion and peppers or chilies, add lime juice, hot sauce and cilantro and process until uniformly small (but not totally pureed).
• Heat olive oil in medium sauté pan or pot, add vegetable mixture and sauté 5 minutes
• Remove from heat and gently mix in the finely ground tortilla chips. Let cool a few minutes as liquid is absorbed
• When cool, mix in course chips and set aside
• Season fillets with salt and pepper, press a layer or tortilla vegetable mix on top of each fillet to completely cover.
• Preheat Broiler to High: Place crusted fillets under broiler close to heat source until crust is well browned, fish will probably not be cooked.
• Remove and hold (can also be prepared up to a day ahead and held in refrigerator.
• TO FINISH TACOS: When cool (or cold) slice Fish into finger sized strips. In a skillet or smooth griddle, place fish strips flesh side down to finish cooking.
• At the same time, warm tortillas in same skillet. Place some shredded cabbage on 2 warm tortillas overlapped, top with fresh salsa and 2 fish strips. Squeeze fresh lime on top and enjoy.