Fried-Fish Reuben Tacos

Fried-Fish Reuben Tacos
30 min.
30
115kcal

Suggestions


Are you ready to take your taste buds on a delightful journey with a twist on classic flavors? Introducing Fried-Fish Reuben Tacos, a unique fusion that combines the crispy joy of fried fish with the savory essence of a Reuben sandwich, all wrapped in a warm tortilla. Perfect as an antipasti, starter, or even a fun snack, these tacos are a sure crowd-pleaser that will keep your guests coming back for more.

In just 30 minutes, you can create a dish that serves up to 30 people, making it ideal for parties, gatherings, or casual get-togethers. With each taco packed with golden brown, crispy flounder, tangy sauerkraut, and ooey-gooey Jarlsberg cheese, you'll be amazed at how well these ingredients come together. The freshness of microgreens or baby arugula adds a burst of color and nutrition, making this dish not only delicious but also visually appealing.

What’s more, the homemade Russian dressing offers a creamy, zesty kick that beautifully complements the fish and enhances every bite. This recipe is versatile too; whether you're in the mood for an appetizer or a main dish, these Fried-Fish Reuben Tacos provide the perfect balance of flavors and textures. So grab your frying pan, and let’s dive into a culinary adventure that promises satisfaction with every single taco!

Ingredients

  • cup baby arugula 
  • tablespoon double-acting baking powder 
  • 1.8 cups seltzer water 
  • 0.8 cup cornstarch 
  • large dill pickles coarsely chopped (large)
  • ounce sushi-grade yellowtail flounder 
  • cup flour all-purpose
  • 8-inch flour tortilla ()
  • ounces jarlsberg cheese shredded
  • tablespoons catsup 
  • 0.5 cup mayonnaise 
  • 30 servings salt 
  • 0.8 cup sauerkraut drained
  • 30 servings vegetable oil for frying

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • deep fryer

Directions

  1. In a large bowl, whisk together the flour, cornstarch, baking powder and a pinch of salt. With a fork, blend in the club soda until incorporated; it's OK if the batter is lumpy.
  2. Let rest at room temperature for 10 minutes.
  3. Preheat the oven to 35
  4. In a small bowl, combine the mayonnaise, pickle and ketchup and season with salt. In a deep fryer or a very large saucepan, heat 1 1/2 inches of vegetable oil to 37
  5. Pat the flounder dry and season lightly with salt. Dip 2 of the fillets in the batter and let any excess drip off. Fry the fish, turning once, until golden brown and crisp, about 2 1/2 minutes.
  6. Drain the fish on a rack set over a baking sheet and repeat with the remaining fish fillets and batter.
  7. Warm the tortillas in the oven for about 40 seconds, until hot and pliable.
  8. Spread the Russian dressing on the tortillas. Top with the sauerkraut, fried flounder, Jarlsberg cheese and microgreens. Fold the tortilla over the fillings and serve right away.

Nutrition Facts

Calories115kcal
Protein8.8%
Fat55.89%
Carbs35.31%

Properties

Glycemic Index
10.5
Glycemic Load
3.49
Inflammation Score
-1
Nutrition Score
2.9300000227016%

Flavonoids

Isorhamnetin
0.03mg
Kaempferol
0.23mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:115kcal
5.75%
Fat:7.13g
10.97%
Saturated Fat:1.61g
10.04%
Carbohydrates:10.13g
3.38%
Net Carbohydrates:9.59g
3.49%
Sugar:0.63g
0.7%
Cholesterol:6.14mg
2.05%
Sodium:405.11mg
17.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.53g
5.05%
Vitamin K:13.72µg
13.06%
Selenium:4.64µg
6.63%
Calcium:61.37mg
6.14%
Vitamin B1:0.07mg
4.79%
Phosphorus:44.8mg
4.48%
Folate:16.44µg
4.11%
Manganese:0.08mg
3.8%
Iron:0.6mg
3.31%
Vitamin B3:0.63mg
3.16%
Vitamin B2:0.05mg
2.78%
Vitamin E:0.42mg
2.78%
Fiber:0.54g
2.17%
Magnesium:5.04mg
1.26%
Copper:0.02mg
1.17%
Vitamin B12:0.07µg
1.14%
Potassium:39.61mg
1.13%
Vitamin D:0.17µg
1.11%
Vitamin A:54.37IU
1.09%
Source:My Recipes