I haven’t always been a fan of seafood. I was super picky growing up and, even though I lived in the Pacific Northwest, I didn’t even try salmon until I was an adult. Gradually, though, my taste bud horizons expanded and I discovered the deliciousness of fish and shellfish.
Now, these fish tacos are a staple on our monthly menu plans. I realize fried fish isn’t too healthy, but we rarely fry anything at home and, and when it comes to breading and hot oil, I’d say we get the most bang for our frying buck by making these crispy fish tacos.
The batter puffs up and creates the perfect golden crunch around the tender, flaky fish. The Cajun mayo is light and provides just the right hint of heat. You could serve your tacos with lettuce or shredded cheese or salsa, but to be honest, we love to just let these two star ingredients shine.