“Panko-breaded fried-fish tacos with hoisin tartar sauce make this crispy fish taco recipe a unique treat,” Lea Ann Brown says. “Incredible with flavor, [this is] a recipe from Hankook Taqueria in Atlanta.”
Lea Ann Brown asserts: “Eaten by hand and devoured while standing in front of the truck or taco stand from which they were purchased, street tacos are simple on ingredients and big on flavor.”
"I like my fried eggs over-easy, with the yolk still runny, so once the whites are almost completely set, I flip them over briefly to set the other side, and flip them back again for plating—solely for aesthetic reasons."
“For the unfamiliar, aquafaba is the name for the cooking liquid from beans and other legumes, and it behaves remarkably like egg whites. Aquafaba will whip into fluffy peaks, whether it comes from canned beans or from soaking and cooking dried beans..."
"I like this best with small, waxier potatoes, but if you want to go wild, you could try a mix of potato varieties — even sweet ones.”
Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.