Crispy Fried Lavash Tacos
Sometimes it seems like our Lavash was created for tacos and for these incredible fish tacos in particular.
- 1 sheet Atoria’s Family Bakery Lavash
- 1/4 lb pan-fried catfish
- 1/6 teaspoon salt
- 1/12 teaspoon black pepper
- 1/2 cup vegetable oil
- 1/8 cup red oak leaf lettuce
- 1/4 cups cooked brown rice, fluffed with a fork
- 1/8 cup roasted red pepper and eggplant spread, store-bought
- 1/3 tablespoons curly parsley (or cilantro), chopped
- 1/3 lime
- 1/6 teaspoon of your favorite hot sauce
- 1/24 cup crema Mexicana sour cream
- Form 5 disks of Lavash bread per sheet using the circle cutter.
- Heat vegetable oil in a frying pan for about 2 minutes over high heat. There should be at least a 1 1/2-inch-high level of oil. Wait until the oil is slightly bubbly (not too hot) and test by dropping a small piece of Lavash bread into the hot oil. It should float but not swell.
- Once the oil is hot, sprinkle with salt (that way the tacos won’t stick to the bottom of the pan). Place 4 disks at a time in the oil and cook for 1 minute until lightly golden. Once it no longer sounds bubbly, lower the heat and flip the flatbread using tongs.
- Place a small amount of brown rice in the center of each disk and fold each disk in half, forming half-moons. Flip and fry the other side for 30 seconds until crisped and lightly golden.
- Transfer the tacos to 2 paper towel-lined loaf pans. Let them stand vertically, crosswise so they hold their shape and to drain as much oil out as possible.
- Repeat the same procedure with the rest of the Lavash bread disks.
- In the same frying pan, place the fish sticks in the hot oil. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook over medium heat for 3-4 minutes.
- Season with more salt and flip the fish; pan-fry the other side for another 3 minutes until crisp and lightly browned. Jiggle the pan again. Transfer to a plate lined with paper towels.
- To check the “doneness”, gently press the fish with your finger; it should feel springy in texture. The color of the meat should be white and opaque. If it’s still clear to translucent, return to the pan and cook for a minute or two more.
- Transfer to a paper towel-lined plate. Cut into 3-inch pieces.
- In a small bowl, combine the roasted red pepper and eggplant spread with the hot sauce. Stir well.
- Drizzle the inside of the crispy fried tacos with lime juice. Spoon in about 1 teaspoon of the red pepper spread mixture. Cover with red oak leaf lettuce, top with fried fish and cover with more lettuce.
- Place the crispy fried tacos onto a serving platter. Spoon on a little mound (about 1/2 teaspoon) of sour cream (as the glue for the topping) and sprinkle with parsley.
- Repeat until all the tacos are filled. Place small wedges of lime on the side.
- Serve immediately, before the crispy taco shells turn soggy.
- Serving Size: 5 tacos