Crispy Black Drum Tacos
From LaSeafood 14 years ago
- Less than one hour to make
- Serves 5 Tortillas
Why do fish tacos get such a bad rep? They are delicious and everyone loves tacos. This is a match made in seafood heaven. This recipe features Louisiana Black Drum, but you can make it with any firmer Gulf Fish. Read more Dive in and if you are trying these for the first time, comment below and let us know how you like them. See less
Ingredients
- fish Fry ( I used Zatarains) or 2 cups all-purpose flour shopping list
- Louisiana Fresh Black Drum (cut into strips) shopping list
- ¼ Cup toasted and finely chopped pecans shopping list
- canola oil shopping list
- corn tortillas shopping list
- red cabbage shopping list
- iceberg lettuce shopping list
- ¼ Cup Mayo shopping list
- 2 Tablespoons white wine vinegar shopping list
- salt & pepper shopping list
- 1 garlic clove finely chopped or 1 teaspoon garlic powder shopping list
- limes shopping list
How to make it
- Cabbage Slaw:
- Thinly slice red cabbage and iceberg lettuce and place in a bowl. Add mayo, vinegar, garlic and salt and pepper to taste. Combine and let sit while you cook the fish.
- For the fish:
- Combine fish fry, chopped pecans and seasoning to taste. Coat all sides of the fish with the breading mixture and pan fry or deep fry at 350 degrees till fish is golden brown (usually about 2-3 minutes).
- Take 4-5 tortillas and steam them in the microwave wrapped in damp paper towels for 1 minute 15 seconds.
- Assembly:
- Place 2-3 pieces of fish in the middle of each tortilla, top with slaw and a squeeze of lime.
- Recipe created by Michael O'Boyle of ChickenFriedGourmet.com
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