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4
10 minutes
10 minutes
1 pound fresh fish (cut into bite-sized pieces)
2 cups Panko bread crumbs
4 eggs (whisked)
Blackstone Tequila Lime seasoning (to taste)
Cooking oil (for the griddle)
8 street taco-size flour tortillas
Queso fresco or cotija cheese (crumbled)
1 lime (juiced)
Mexican crema (for drizzling)
Hot sauce (optional)
Fresh cilantro (chopped)
Preheat your Blackstone griddle to low heat.
In a bowl, combine the Panko bread crumbs with a generous amount of Tequila Lime seasoning.
In a separate bowl, whisk the eggs. Dip each piece of fish into the whisked eggs, ensuring they are fully coated, then roll them in the seasoned Panko mixture until covered.
Drizzle cooking oil onto the griddle. Place the breaded fish on the griddle and cook for about 5–6 minutes, flipping frequently until all sides are golden brown and the fish is cooked through. Remove from heat and set aside.
Warm the tortillas by placing them on the griddle for about 30 seconds on each side until soft and pliable. Be careful not to let them crisp up unless you prefer a crunchier texture.
Assemble the tacos by placing some crispy fish pieces in each tortilla. Sprinkle with crumbled queso fresco, squeeze fresh lime juice on top, and drizzle with Mexican crema. Add hot sauce if you like some heat, and finish with a sprinkle of fresh cilantro.
Serve immediately and enjoy!
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