Fish Taco Recipe and Other American Favorites

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Here's a delicious Fish Taco Recipe, followed by recipe for Taco Salad, chunky salsa, and guacamole.

Fish Taco Recipe


4 raw fish filets

1 egg

1/4 cup of flour

1 & 1/2  cups of Bread crumbs (any kind, but Panka bread crumbs are recommended)

Shredded lettuce

Vegetable oil

4 hard taco shells

Tabasco sauce (optional)

chunky salsa (see recipe below)

guacamole (see recipe below)


Put oil in a skillet, so the oil is about an inch deep.

Turn heat to medium-high.

Rinse fish filets and place them on paper towels.

Coat a clean, dry dinner plate with a layer of flour.

Fill a shallow dish with bread crumbs.

Beat the egg in a shallow dish.

Coat fish filets lightly with flour.  Pat them to remove excess flour.

One by one, coat each fish filet in the beaten egg.  Hold each filet over the egg dish until excess egg drips off.

Place each fish filet in the bread crumbs, cover it with crumbs, and press down gently.  Pat the filet in your hands to remove excess bread crumbs.

Place fish filets in heated oil and cook for about 2 minutes on each side.

Remove fish filets from the oil with a spatula and place them on dry paper towels to absorb excess oil.

Place each cooked fish filet in a hard taco shell.

Top with shredded lettuce, salsa, and guacamole.

Add a dash of Tabasco sauce if desired.

fish taco recipe fish taco recipe 

Doritos Taco Salad Recipe


16 ounces lean ground beef

1 small package taco seasoning mix

1 head shredded iceberg lettuce

1 sliced red onion

4 chopped scallions

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can kidney beans, drained 

2 large tomatoes, chopped

1 avocado, peeled, pitted, and cubed

8 ounces shredded Cheddar cheese

1 large bag of Doritos

your favorite salad dressing


Prepare the beef and seasoning as directed on the taco seasoning package.

In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.

Before serving, top with Doritos and add dressing.

Mix well and serve immediately.

Guacamole Recipe


one or two ripe avocados

2 teaspoons of finely chopped onion

1 teaspoon finely chopped cilantro

fresh squeezed lemon juice from half a meyer lemon

dash of Tabasco sauce




Cut the avocado all the way around and break it in half, removing the pit.

Scoop out the avocado with a spoon and put it in a small bowl.

Mash the avocado with a fork.

Add the remaining ingredients and mix well with the fork.

Serve as is with Tortilla chips or add some to your burrito.

Preserve unused portions carefully in air-tight plastic wrap, as avocado turns an unsightly grayish brown when exposed to air.

Salsa Recipe


4 large vine ripe tomatoes

2 tablespoons finely chopped onion

1 tablespoon fresh, finely chopped cilantro

dash of hot sauce

splash of fresh squeezed lemon juice




Chop tomatoes finely and drain away excess liquid.

Mix well with remaining ingredients.

Let chill in the refrigerator for one hour before serving.

Serve with Tortilla chips and fresh Guacamole.

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