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Sapodeaux's Texas Fish Tacos Recipe Video
|Fish filet||1 Pound (whiting)|
|All purpose flour||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Cajun salt||1 Teaspoon (Jane's Mixed-up salt, to taste)|
|Lime||2 Medium, cut into wedges|
|Chipotle lime sauce/Hot pepper sauce||3 Teaspoon|
|Sour cream||1 Cup (16 tbs) (Crema Mexicana)|
|Cabbage/Lettuce||1⁄2 Medium, finely shredded|
|Peanut oil||3 Cup (48 tbs)|
|Flour tortillas||6 Medium|
Calories 1469 Calories from Fat 1111
% Daily Value*
Total Fat 126 g193.1%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 35.8 mg
Sodium 1059.7 mg44.2%
Total Carbohydrates 75 g25%
Dietary Fiber 4.1 g16.5%
Sugars 7.4 g
Protein 15 g29.5%
Vitamin A 5.3% Vitamin C 30.5%
Calcium 8.4% Iron 22.2%
*Based on a 2000 Calorie diet
1. In a pyrex measuring cup, combine the flour and water. Beat with hand blender or whisk with a wire whisk until your get a thick and lump free batter.
2. Season the fish filets with the Cajun salt and juice of 1 lime. Give a toss to coat well.
3. Heat up oil in a large skillet or frying pan to 325 degree F.
4. While the oil is heating, in a bowl, combine the Mexican sour cream, chipotle sauce, juice of 1 lime and season with a bit of the Cajun salt. Whisk until well blended. Keep aside.
5. When the oil is hot, dip the fish fillets in the prepared batter, allow excess to drop back and carefully drop fish into hot oil. Fry them until golden and crispy. Remove and drain well.
6. Heat up the tortillas on a griddle.
7. Assemble the tacos by filling in with the fried fish pieces, top with shredded cabbage and dollop of the cream chipotle sauce.
8. Fold in half and take a large bite!
If you do not want to batter and fry the fish, you can grill them after coating in oil.