Asian Inspired Fish Tacos ♥ #Recipe ReDux February Challenge

Taco Tuesday.
Perfect time to make fish tacos.

Since our February #Recipe Redux challenge fell on a Tuesday, they thought it would be a great idea to showcase our favorite taco for Taco Tuesday.

In the summer we fish for local fluke here in New Jersey but in the winter I can get flounder at a good price and it's lean and tender and perfect for tacos.

While most fish tacos use a flavored mayonnaise or sour cream, I like the canned Media Crema and for a change from the traditional Tex-Mex flavors I leaned towards the east with a Chinese touch so I grabbed my Hoisin sauce. I immediately made a batch to mellow in the fridge.
Save the salsa for chips.

Hoisin Crema
makes about 1 cup

* 1/2 cup lite Media Crema (can be found with the sweetened condensed milk or the Tex-Mex products)
* 1/4 cup hoisin sauce
* 2 tablespoons sweet pickle relish
* 1 tablespoon Thai-style Chili Sauce
* 1 1/2 teaspoons lemon juice

Mix everything together and store in the refrigerator for a few hours or up to a week so the flavors blend.

Fried Fish Tacos
makes 4-6

* 2 fish fillets, cut into 12 strips
* 1 egg + 1 teaspoon water
* 1 cup both bread crumbs + panko crumbs mixed together
* 2 cups canola oil
* Creole seasonings
* salt & pepper

1. Whisk egg and water in a bowl.
2. Mix bread crumbs to incorporate.
3. Heat oil in a fry pan until it reaches 350° (or the handle of a wooden spoon dipped into the oil bubbles immediately).
4. Season each side of fish strips with salt, pepper and creole seasonings.
5. Dip fish in egg wash, then into crumbs and then into oil. Repeat with 3-4 strips, being careful not to crowd the pan.
6. Saute on one side until the edges start to brown. Carefully flip over and repeat.
Drain on a paper towel lines sheet pan placed in a warming oven (about 200°) if serving immediately.
7. Repeat until all the strips are fried. Place in a zip bag for up to 4 days.

Toppings:
Shredded lettuce or cabbage, pickled vegetables like carrots, onions, radishes, and jalapenos, hoisin crema or sour cream, avocados, chipotle sauce or salsa.

To serve:
I used a 4" ring to cut each tortilla 3x. I like that in Mexico you get two small tortillas for each taco you order. I also like that it drastically reduces the amount of bread and has portion control. If you are using corn tortilla, they are usually small enough as is.

If reheating - Wrap tortillas in foil and place them in a preheated 350° oven with the fish for 10 minutes.
If serving immediately - do the same as above but only in a 200° oven while the fish is frying.

I like to place some lettuce on the bottom of the tortilla, then place 1-2 strips of fish, some crema, the pickled carrots, radishes or jalapenos and another pinch of lettuce or cabbage. For extra heat, I put out a bottle of Texas Pete. For a spritz of zest, a quartered lime.

These would be perfect as appetizers passed on a platter with a margarita or cold beer, but they were perfect portions for our dinner. I don't know why we don't have these more often. I love that they are light enough to eat two!!