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Fish Tacos With Cucumber Salsa
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- #61853
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
Fish Tacos
1 egg
1/4 cup milk
1/4 cup water
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon dry mustard
2 pounds white fish fillets
oil, for deep frying
24 corn tortillas, the fresher the better
lime wedges
Cucumber Salsa
1 cup English cucumber, peeled and diced
1/2 cup red onion, diced
1/2 cup roma tomatoes, diced
1 tablespoon fresh jalapeno pepper, minced
1/4 cup red wine vinegar
1 tablespoon fresh cilantro leaves, chopped
salt and pepper
directions
Combine all the salsa ingredients together. Add salt and pepper to taste and set aside.
Beat the egg with milk and water. Add flour, salt, baking powder and mustard and beat until smooth. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide. Dip fish in batter until well coated. Fry in deep oil heated to 375 degrees F until golden brown and crisp.
Heat tortillas one at a time on griddle until hot and soft, or else wrap in foil and heat in a 350 degrees F oven while frying fish.
Place each piece of fish on a hot tortilla. Top with cucumber salsa, and serve with lime.
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nutrition data
210 calories, 3 grams fat, 27 grams carbohydrates, 18 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 6, 2013
The cucumber salsa is a great complement to the fish tacos. It was a nice change from the other types of salsa you usually see. I will be making this again.
April 9, 2008
Very nice recipe. I used Tilapia. I will make again, but will probably chop the vegetables a bit finer than I did the first time.