The name says it all, well almost. Yes it’s quick and easy but its also delicious. With only four main ingredients, this recipe is so simple, anyone can easily create tasty fish tacos within minutes. I live in a suburb 30 miles south of Atlanta but when in town, there’s a place that I love to go to get taco’s that are…well, different. One of my faves is the fish taco. One Saturday as I was deciding what to eat while watching college football, I got the craving for fish tacos. I wasn’t about to drive the 60 mile round trip for a taco fix so I went to the closest store, Publix, and came up with a home run.
- Yields: 8 to 10 tacos
- Difficulty: Easy
- Total: 30 to 40 minutes
- Active: 20 minutes
- 2lbs Talapia fillets
- 1 cup of your favorite fish fry (I prefer Zatarans)
- 8oz queso dip (your choice with or without jalapeno peppers)
- 16oz of your favorite coleslaw (I prefer Publix deli brand shredded coleslaw but feel free to make your own)
- 12 to 15 soft taco shells
- Fresh ground pepper
- Kosher sea salt
- Peanut oil (amount varies depending on your frying method)
- Heat peanut oil in deep fryer to 350 degrees Cut talapia fillets on a bias in strips that are 1/2 to 3/4 of an inch wide Pour fish fry into bowl, salt and pepper to taste.
- Toss fish fillets in fish fry until well coated. Shake off excess. Fry fish until golden brown and flaky, about 4 minutes, allow to drain.
- Heat taco shells in microwave for 25 to 20 seconds. spread a thin coat of queso dip on center portion of taco shell (more if desired), place 2 or 3 pieces of fish in center of shell, add 1 tablespoon of the coleslaw, fold and serve.