These Adobo Fish Tacos are a delightful combination of crispy fried fish fillets marinated in adobo sauce, topped with zesty Salsa Verde, crunchy cabbage, and citrusy lime wedges. The crispy fried onions add an extra layer of texture and flavor to make this dish a true taco delight.
Ingredients: 1 lb white fish fillets such as cod or tilapia. 1/4 cup adobo sauce. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup all-purpose flour. 1 egg, beaten. 1 cup panko breadcrumbs. 8 small flour tortillas. 1 cup shredded green cabbage. 1/2 cup Salsa Verde. 1/4 cup thinly sliced red onions. 1/4 cup chopped fresh cilantro. 2 limes, cut into wedges.
Instructions: In a bowl, combine the adobo sauce, olive oil, ground cumin, paprika, salt, and black pepper. Marinate the fish fillets in this mixture for 30 minutes. Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350F 175C. Dredge each marinated fish fillet in flour, dip it into the beaten egg, and then coat it with panko breadcrumbs, ensuring it's well coated. Carefully place the breaded fish fillets in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla, followed by a fried fish fillet. Top with Salsa Verde, red onions, and chopped cilantro. Serve the Adobo Fish Tacos with lime wedges on the side for squeezing over the tacos. Enjoy your flavorful Adobo Fish Tacos with Citrus, Salsa Verde, and Crispy Fried Onions!
Prep Time: 30 minutes
Cook Time: 15 minutes
Nathun Finkhouse
