Crispy Fish Tacos

These Fish Tacos were inspired by Hefe’s Fish Tacos from Parrilla’s in Bend, Oregon. Please read notes at the bottom before preparing.

Preparation time: 1 hour

Serves: 4 (makes 28-30 pieces)

Ingredients:

• 1 lb. Cod, cut into about 2 inch pieces

• 1 Cup Avocado Oil

• 2 Eggs, beaten

• 1 – 1/4 Cup Pork Panko

• 1/2 Cup (48 grams) Lupin Flour

• 1/2 tsp. Salt

• 1/2 tsp. Smoked Paprika

• 1/2 tsp. Garlic Powder

• 1/2 tsp. Onion Powder

• 1/4 tsp. Cayenne Pepper

Chipotle Sauce:

• 1/2 Cup Mayo

• 3 tsp. Chipotle in Adobo Sauce

Additional Ingredients:

• Tortillas of Choice

• Butter to warm up tortillas

• Sweet Onion, finely diced

• Purple Cabbage, finely sliced

• Cilantro, Chiffonade

• Lime Wedges

• Chipotle Sauce

Instructions:

1.) Cut your Cod into roughly 2 inch sized pieces. Check for bones. Pat dry with a paper towel. Set aside.

2.) Fill a one gallon sized ziplock bag with Pork Panko. Fill a second gallon sized ziplock bag with the seasoning and Lupin Flour.

3.) Beat 2 eggs, in a medium sized bowl.

4.) Place fish into Seasoned Lupin Flour ziplock bag. Shake it up until well coated. Reserve the leftover Lupin Flour.

5.) Dip floured fish into the egg mixture. Completely coat in egg mixture. Empty reserved Lupin Flour into the Pork Panko ziplock bag. Mix together until combined. Add egg soaked fish pieces into Panko Ziplock bag and shake and coat all sides of your fish. Place on a cookie sheet.

6.)Preheat oven to 400•. In a large frying pan heat oil to medium high heat. Cook fish for about 2-3 minutes on each side. Cook in batches, don’t overcrowd your pan. Place into the oven for 10 additional minutes, to get it a little bit crispier.

7.) While fish is finishing in the oven prepare sauce, and chop toppings and start warming tortillas in a frying pan with a little butter.

8.) When fish comes out of the oven sprinkle with some salt.

9.) To serve put fish first on top of tortillas, then onions, cilantro, chipotle sauce, and cabbage on top. Serve with a wedge of lime.

Shake it up baby!
Dipped into beaten eggs.
Shaking into the Pork Panko mixture.
Frying it up.
Golden morsels.
Fish Tacos with a variety of sauces

💙 Notes:💙

💙 I used Bacon’s Heir brand Pork Panko and Lupina brand Lupin Flour.

💙 If you’re not Keto you can use regular flour and Panko. For Gluten free use your favorite gluten free blend of flour and a gluten free Panko.

💙 Chipotle in Adobo Sauce is found on the canned chili aisle. You want to use the liquid part that is in the can. I buy the Embasa brand. You can put the leftover chilies and sauce in a covered jar and keep it in the fridge for about 2 weeks. I use it in lots of recipes. My Chipotle Meatball recipe.

Meatballs in a Chipotle and Mushroom Cream Sauce

💙 The fried fish can be frozen in a ziplock bag for about a month. Just place on a cookie sheet bake at 400• for 20 minutes flip half way through.

💙 I have also used the Jalapeno Cilantro Dressing as a sauce on these fish tacos.

Jalapeno Cilantro Dressing

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