Uncle Bo's Fish Or Shrimp Tacos Recipe

Prepare protein

If using cod, cut into 2–3 oz pieces suitable for tacos. If using shrimp, pat dry and ensure peeled and deveined.

Set up breading station

In one shallow bowl combine the 3 tbs flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. In a second bowl whisk the egg with 2 tbs milk. In a third bowl place the 3 tbs panko breadcrumbs mixed with 3 tbs flour (reserved) — or keep plain panko if you prefer a lighter crust.

Bread the fish or shrimp

Dredge each piece first in the seasoned flour mixture (shake off excess), then into the egg wash, then press into panko to coat evenly. Place on a wire rack and let rest 5 minutes so coating adheres.

Fry the protein

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry fish pieces or shrimp in batches without crowding for 2–3 minutes per side for shrimp or 3–4 minutes per side for thicker cod pieces, until golden brown and cooked through. Transfer to a paper towel-lined plate and season lightly with salt.

In a bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tbs softened cream cheese. Whisk until smooth.

Stir in 1/4 cup shredded cheddar, 2 tbs grated parmesan, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, whisk in up to 1 tbsp cold water to reach a drizzling consistency. Refrigerate while finishing the rest of the components.

If using frozen fries, cook according to package instructions until golden and crisp (oven or deep fry). For fresh fries: preheat oven to 425°F (220°C). Toss 1 lb cut potatoes with 2 tbs oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika on a baking sheet in a single layer.

Roast in the oven 25–30 minutes, turning once halfway, until crisp and golden. For extra crispiness, broil 1–2 minutes at the end while watching closely.

Warm tortillas: heat a dry skillet over medium and warm each flour tortilla 20–30 seconds per side, or wrap in foil and keep in a low oven (200°F / 95°C) until ready.

Slice the avocado and toss the shredded cabbage with a squeeze of lime and a pinch of salt to lightly season.

Assemble tacos: place warmed tortilla on a plate, add a small handful (about 1/3 cup) of the dressed cabbage, 2 pieces of fried fish or 3–4 shrimp pieces per taco depending on size, a couple slices of fresh avocado, and drizzle the 3-cheese dill sauce over the top. Sprinkle chopped cilantro and an extra squeeze of lime if desired.

Serve: plate tacos with a generous portion of thick-cut steak fries on the side. Provide extra sauce for dipping.