Cholula Fish Tacos

Cholula fish tacos are a wonderful alternative to ordinary tacos. The secret to this recipe is the delicious sauce made from Cholula brand hot sauce. The fish is breaded in spiced bread crumbs then deep fried and served on tortillas. Make the sauce and breading in advance and refrigerate or freeze any unused amounts for later use. You can use catfish or any other mild tasting fish that you prefer.

Cholula Sauce:

1 qt. mayonnaise
1/2 brown onion, grated to mush
1/3 c. ketchup
1/3 c. Cholula Hot Sauce (the only one that comes with a wooden cap)
2 T. Relish

Mix these ingredients thoroughly and store in the fridge.

Breading for fish:

15 oz. Italian bread crumbs
15 oz. flour (measure with container from above)
1 T. garlic powder
1 T. onion powder
1 1/2 T. seasoning salt

Combine them together in a 1 gallon ziploc bag and shake vigorously. Leftover keeps nicely in the freezer.

To serve:

2 eggs
1/3 to 1/2 C. milk
oil for cooking tortillas

Beat eggs with milk. Coat the cut up fish with the egg-milk mixture and shake in the breading.

Heat cooking oil in a pot or pan to 350-375°, drop in the breaded fish until golden brown and then drain on a paper towel.

Heat a pan on medium to high heat, add a small amount of cooking oil, just enough to coat the tort on each side. Heat them until they just start to brown then flip and do the other side and toss it in a tortilla warmer.

Fill the center of the tortilla with fried fish, add shredded cabbage and shredded jack cheese. Apply a liberal amount of Cholula sauce and pig out.

For a delicious alternative to ordinary corn tortillas, try using Mission brand yellow corn tortillas, super size.

Credit: From my Internet friend who calls himself Coot.

Filed under Seafood   Tagged Mexican, fish, friends, lunch, dinner