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    Fish Tacos with Jalapeno Aioli Garnishing Sauce


    Fish Tacos

    1 1/2 lbs. Tilapia or other firm white fish.

    15 small corn and or flour tortillas

    2 lemons

    Terrapin Ridge Farms Jalapeno Aioli

    Vegetable oil


    Fish Taco Batter

    1 cup flour

    1 cup panko breadcrumbs

    1 1/2 teaspoons baking powder

    1 1/2 teaspoons chili powder

    1 teaspoon ground cumin

    1 teaspoon salt

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 teaspoon cayenne pepper

    1 egg

    1 tablespoon honey

    1 can soda (le croix)



    Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and

    starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The

    tortilla should still be soft and pliable, not crispy.


    Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add

    to get to the consistency of pancake batter.

    Slice fish into strips approximately 4" long. Pat fish very dry and add all of the fish to the batter

    and gently stir to coat.

    Fill a 12-inch pan with about 2 inch deep oil and heat to 375 degrees F.

    Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper



    Add fish to tortillas and top with Jalapeno Aioli, freshly squeezed lemon juice Cotija cheese and avocado. Enjoy!