Crispy Fish Tacos

Difficulty: Moderate
Time: 30 minutes
Serves: 4


  • 1 lb halibut or cod, cut into 4 inch strips
  • ¼ cup canola oil
  • 2 cups Panko*
  • 3 large eggs, lightly beaten
  • 1 cup all-purpose flour, for dredging
  • 8 flour tortillas
  • salt, to taste

* Panko is a Japanese bread crumb found in the Specialty Food Section.


  • 2 Maestro® Sweet Bell Peppers, thinly sliced
  • 1 hot pepper, seeded and finely chopped
  • ½ cup White cabbage, shredded
  • ¼ cup fresh Cilantro, chopped
  • ½ red onion, thinly sliced
  • ½ cup sour cream
  • 2 limes cut into quarters
  • ½ cup Windset Farms® Concerto® Grape Tomato Salsa

Fresh and tasty, these Mexican crispy fish tacos featuring our Maestro® Sweet Bell are a fun and easy treat!


  1. Heat canola oil in a large skillet over medium/high heat.
  2. In a shallow bowl, whisk eggs.
  3. In a second shallow bowl, place the Panko.
  4. In a third shallow bowl, place the flour.
  5. Dredge fish strips in flour, shaking off any excess. Dip them in eggs and then in panko.
  6. Working in batches, fry the fish, turning once, until golden brown. Drain on paper towels and season with kosher salt.
  7. Divide fish among the tortillas and finish with garnishes. Roll up and serve immediately.