Fish and Potato Tacos
My Fish and Potato Taco is unique because I used fresh potatoes instead of the usual cilantro and onion toppings. The crispy fish and potatoes work perfectly with the sweet corn and warm tortilla! The Asian-inspired dressing is an absolute game-charger because it’s a mix of salty and sweet, with a hint of tartness from the balsamic vinegar. I can’t wait for you to try it!
Ingredients:
- 1 pc - White/Russet Potato (cut in tiny cubes)
- 1 pc - Green/Red Bell Pepper (cut in tiny pcs)
- 1 pc - Small Onion (diced)
- 250 g - Sweet Corn (whole kernels)
- 500 g - Tilapia Fillet (or your choice of fish, cut in strips)
- Flour Tortillas
Sesame and Soy Dressing:
- 5 tbsp - Soy Sauce
- 3 tbsp - Balsamic Vinegar
- 1 tsp - Sugar
- 1 tsp - Sesame Oil
Tilapia Breading:
- 1 tsp - Garlic Powder
- 1 cup - All Purpose Flour
- 2 pcs - Eggs
- 1 cup - Bread Crumbs
- Salt and Pepper to taste
- Olive Oil or Vegetable Oil
Optional:
- Tomatoes and Jalapeno Peppers (as sides)
Procedure for Breaded Fish:
- Mix the garlic powder and flour. You may add a pinch of salt and pepper.
- Dredge the fish fillets in this mixture, covering all sides.
- Dip the fillets in the eggs, then coat with bread crumbs.
- Fry the fillets in a pan with hot oil. Make sure the fillets would not stick together.
- Use paper towel to soak up excess oil. Set aside.
- Quick tip, you can use frozen breaded fish fillets to save time.
Procedure for Dressing:
- Just mix all the ingredients together.
- You may adjust, depending on your taste preference. You can even add other ingredients and herbs.
Putting the Tacos together:
- Fry the diced potatoes, bell peppers and onions in some oil. Make sure they are completely cooked. Best if the potatoes are soft on the inside and crispy on the outside.
- Boil the sweet corn kernels until cooked. You may also buy pre-cooked roasted whole corn kernels and quickly heat them in butter for extra flavor.
- Use the microwave oven to heat the flour tortilla, 15 seconds is enough.
- On the tortilla, put three fillets, the veggies and corn. Top with some dressing.
- Cut some tomatoes and jalapeno peppers for those who want their tacos juicy and spicy!
Recipe by: Jiggy Diuco - Project Coordinator - Architecture Firm
