I have a confession: I’m a closet hoosburista. You know, the kind who collects stuff and never uses it? Well, I finally went on a vacation—not abroad, but in my kitchen. Last Sunday, I decided to turn a pile of dusty ingredients into something wonderful. The recipe is called “Tacos of Poisson,” and it’s all about creating a beautiful, layered dish that feels like a true vacation for the senses. If you too have hoosbur sites full of half-finished blends and leftover components, grab them. Let’s make something joyful together!

How the Tacos of Poisson Sprinkle Fixes Holidays in a Jar

This recipe is a little odd, right? The names sound like a mix of old French recipes and made-up magic. I think it’s a family recipe passed down in whispers. My great-grandma used to make “tacos” for feast days. Her notes were scribbled in a rush, so words like “croustillant” and “corriandre” emerged. In a modern kitchen, we might call it a “multilayer decorative dish” — but the old name keeps its charm. It belongs to that niche of recipes that aren’t cliche; they’re lore that you share over a cup of tea and a story. For me, it’s become my go-to when I need a break from routine, a culinary vacation at home.

Why this Recipe Will Steal Your Heart

First, it’s simple but looks fancy. It uses common ingredients you might already have. The process is a blend of pruning, mixing, and layering — like cooking meets quilting. Second, it’s so colorful and textured, you’ll smile seeing the result. And third, it’s a recipe that invites creativity: swap colors, change proportions, it’s your canvas. I love recipes that aren’t rigid; this one is a friendly guide, not a strict rule.

Perfect Times to Craft these Tacos of Poisson

I keep a jar of these tacos ready for special moments. They’re excellent for:

Family reunion dinners — when cousins gather after years.
Birthday gifts — better than a birthday card, honestly.
Quilting a slow evening when you just want to create, not think.

As a centerpiece on a mantel or a shelf — it stays good for months.
For teaching kids about layers and crafts — safe, edible, visual.

Listing the Bits You’ll Need

For four people, gather these ingredients:

For the Poisson Croustillant:
1. 400g of filets of poisson blanc cabillaud, morue or églefin
2. 1 œuf
3. 60g of chapelure
4. 40g of farine
5. 1 coffee teaspoon of paprika
6. Sel, poivre
7. Huile for the cuisson
For the Salade of Chou:
1. 2 tasses of chou blanc émincé
2. 1 tasse of chou rouge émincé
3. 2 soup spoons of coriandre fraîche hachée
4. 2 soup spoons of mayonnaise
5. 1 soup spoon of juice of citron vert
6. Sel, poivre

For the Sauce Crèmeuse:
1. 100g of crème épaisse or of yaourt grec
2. 2 soup spoons of mayonnaise
3. 1 soup spoon of juice of citron vert
4. 1 soup spoon of coriandre fraîche hachée
5. Sel, poivre
For the Montage:
1. 8 small tortillas of blé or of maïs
2. Coriandre fraîche for décorer
3. Quarter of citron vert

If Something’s Missing, Here’s the Swap Shop

No strict ingredients here; it’s a recipe of essence. If you lack an item, try:

Poisson filets: Any soft, fibrous material works — cotton threads, paper strips, even old lace.
œuf: A small cup or a measure of about 50ml can replace it.
Chapilure: A light adhesive paste or even a little honey will do.

Farine: Use a finer, diluted liquid — water with a pinch of salt.
Paprika: Any mild odorless powder, like baking soda or rice sharp.
Chou blanc/rouge: Any two paste colors you like — white and pink, beige and red.

Coriandre fraîche: A decorating paste — a stained brush or a little color paste.
Crème or yaourt: A dense paste, like a yarn of old grease or a clème paste.
Tortillas: Small plates, saucers, even shallow bowls.

Step 1: Mélange the Salade of Chou

Start with the chou paste. Take your two chou colors — blanc and rouge — and pour them together with the coriandre, mayonnaise, and juice of citron vert. Mix slowly, watching the blend shift from separate hues to a soft, uniform shade. The texture should feel smooth, almost slick, with a pleasant aroma rising as you stir. Set this aside in a jar or a clean cup; we call it “fra”. Pro tip: If the mayo paste feels too thick, add a tiny bit of huile to soften. Chef’s tip: For a more vibrant blend, let the mix sit for five minutes before using; colors deepen.

Step 2: Create the Sauce Crèmeuse

Now, take the crème or yaourt and combine it with mayonnaise, juice of citron vert, coriandre, sel, and poivre. This mixture will serve as the top layer, giving gloss and finish. Work it until it’s uniform and slightly viscous — it should hold shape when scooped. The aroma here is subtle, like a whisper of perfume. Pro tip: A clean spoon helps to keep the sauce from sticking to the walls. Chef’s secret: Heat the sauce gently (not over) before final use; it flows better.

Step 3: Prep the Poisson Croustillant

Take the 400g of poisson filets. Cut them into small pieces — each about thumb-sized. Wash them lightly, let them dry for a moment, then pass each through farine, then through œuf battu, then through chapelure mixed with paprika. This process makes them “croustillant”: firm yet supple. The change is visible; they go from loose strings to compact, almost crusted bits. Heat them slightly for 2–3 minutes per side in a bit of huile — not too much, just enough to feel them firm up. The aroma is like a whisper of dust settling. Pro tip: Keep a timer handy to avoid over-heating. Chef’s trick: Do this step near a window; natural light helps gauge firmness.

Step 4: Warm the Tortillas

Place your eight small plates (tortillas) near a source of gentle warmth. A stove’s side, a micro‑ondes space, even a sunny spot works. Let them sit for about five minutes; this helps later layers adhere with ease. The aroma? A faint warmth, a sense of readiness. Don’t skip this; cold plates make clamy tacos.

Step 5: Assemble the Tacos of Poisson

On each warmed plate, deposit a little of the salade of chou — say a teaspoon. Then place one piece of the prepared poisson croustillant on top. Next, nap (spread) a layer of sauce crèmeuse over that. Finally, parse a touch of coriandre fraîche around the edges for decor. The texture should be crisp, layered like a sandwich, colors distinct but not muddy. The aroma is a soft hum — like a finished quilt. Pro tip: Work on a clean, flat surface so tacos don’t tilt. Chef’s secret: Rotate each tortilla a quarter turn after each layer; gives even spread.

Step 6: Finish with Quartiers of Citron Vert

Once all tacos are montaged, serve them now — don’t wait. Add a quarter of citron vert juice around each as a final accent. This tiny addition makes the tacos pop visually and guards their edges. Store them upright or in a clean box. The aroma now is full: a vacation

Krokante Vis Tacos

Ontdek het Krokante Vis Tacos recept: een kleurrijke, gelaagde creatie met witvis, koolsalade en een fris-limoensaus. Perfect voor een culinaire vakantie thuis.

Recept afdrukken Pin recept Rate Recipe

Voorbereidingstijd: 30

Bereidingstijd: 15

Totale tijd: 45

Servings: personen

Calories: 350kcal

Cost: 15

Equipment

Pan
Kom
Schaal voor het mengen
Snijplank
Oven of magnetron voor het verwarmen van tortillas

Ingrediënten

400 g filets van witvis (cabillaud, morue of églefin)
1 stuk ei
60 g paneermeel
40 g bloem
1 koffielepel paprika
1 snufje zout
1 snufje peper
olie voor de cuisson olie
2 kopjes gesneden witte kool
1 kop gesneden rode kool
2 el verse koriander, fijngehakt
2 el mayonaise
1 el limoensap
8 kleine tortilla's tortilla's (van tarwe of maïs)
kwarten van limoen limoen

Instructies

Meng de witte en rode kool met koriander, mayonaise en limoensap in een kom tot een uniforme massa.

Maak de Sauce Crèmeuse door crème of yoghurt te mengen met mayonaise, limoensap, koriander, zout en peper.
Snijd de witvisfilets in kleine stukken, bedek ze met bloem, ei en paneermeel gemengd met paprika, en bak ze in olie tot ze knapperig zijn.
Verwarm de tortilla's kort zodat ze makkelijker te gebruiken zijn.

Assembleer de taco's door wat salade van chou op de tortilla te leggen, gevolgd door een stuk poisson croustillant en een laag sauce crèmeuse.
Maak af met stukjes limoen voor extra smaak en visuele aantrekkingskracht.

Notities

Dit recept is zeer flexibel; voel je vrij om ingrediënten te vervangen of te variëren naar eigen smaak. Zorg ervoor dat je de taco's direct serveert voor de beste smaak en textuur. Bewaar eventuele overgebleven taco's in een luchtdichte container in de koelkast.