Griddle-Fried Fish Tacos

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Griddle-Fried Fish Tacos Introducing the perfect summer dish: Griddle-Fried Fish Tacos! With a crunchy, golden exterior and succulent fish center, these tacos are sure to be a hit. Plus, they come with the perfect complements:

#Fresh Mango Salsa

#Cilantro-Lime Crema
, and your favorite taco condiments. And if you’re up for something with a different flavor profile, you can also make Griddle-Fried Fish Burritos, Fried Fish Po’Boys, Fried Fish Tostadas, or Fried Fish Quesadillas! Simply add the desired serving vehicle and some fresh ingredients to make it your own.

– 2 large tilapia fillets, cut into rectangular pieces
– 1 cup of plain breadcrumbs
– 1/2 teaspoon of dried cumin
– 1 teaspoon of garlic powder
– 1/2 teaspoon of sweet paprika
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 teaspoon of Old Bay seasoning
– 2 eggs, beaten
– 1/2 cup of all-purpose flour
– 3 tablespoons of canola oil
– 10 small, soft taco shells or tortillas
– For salsa: 1 large mango, diced; 1/4 cup of diced red onion; 2 tablespoons of chopped cilantro; Juice of 1 lime
– For crema: 1/2 cup of mayonnaise; Juice of 1/2 lime; 2 tablespoons of chopped cilantro

1. Preheat a griddle or flat skillet on medium-high heat.
2. In a shallow dish, combine the breadcrumbs, cumin, garlic powder, sweet paprika, salt, black pepper, and Old Bay seasoning. Mix to combine.
3. In another shallow dish, add the beaten eggs.
4. In a third shallow dish, add the flour.
5. Dip each piece of fish in the flour, then in the egg, and then in the breadcrumbs.
6. Add the canola oil to the heated griddle and then add the fish. Fry the fish until golden brown and cooked through, about 4 minutes per side.
7. Meanwhile, make the salsa: In a medium bowl, combine the diced mango, red onion, cilantro, and lime juice. Mix to combine and set aside.
8. Also make the crema: In a small bowl, whisk together the mayonnaise, lime juice, and cilantro. Set aside.
9. To assemble the tacos, heat the taco shells according to package instructions and then add a piece of fish to each shell. Top the fish with the mango salsa and cilantro-lime crema. Serve immediately with hot sauce, diced red onion, diced avocado, and sour cream (optional).

Hint: To keep your dishes interesting and rotate your repertoire of recipes, try topping Griddle-Fried Fish Tacos with different salsas or ingredients each time you make them.

Tips and Suggestions:
– Toss the diced mango in a lime-salt mix before assembling the tacos to bring out the sweetness of the mango.
– If you want a more exotic twist, swap the tilapia fillets with white fish or shrimp.
– You can make large batches of the salsa and crema ahead of time and store them in the refrigerator until ready to use.
– Serve the tacos with a side of refried beans and Mexican slaw for an even heartier meal.
– For a healthier option, skip the taco shells and enjoy your tacos as a salad instead.

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