Monday, March 14, 2016


Crispy Fish Tacos with Slaw Two Ways

For many of us it is the Lenten season which means fish on Fridays but the truth of the matter is, fish is very important in our diets and many of us do not eat it nearly enough.  This is one of my favorite fresh recipes for a quick dinner, with a hack for the kids!  This is also a fun dinner to plate family style so everyone can make their own taco with whatever fixings they want!  I like to serve this with cauliflower rice and beans, or regular rice and beans for a crowd. 


For the fish

1 lb. cod, I like to cut it in half the long way and then cut each half in half so they are perfect taco sized pieces (Got kids? Know they won’t eat cod? or no time? Grab a box of high quality fish sticks!)

1 egg

1 cup panko bread crumbs

Oil for frying (optional)

For the Slaw

1 bag cabbage slaw mix

1 red onion, sliced thin

1 5oz. container plain Greek Yogurt

1 lime, zested and juiced

2 cloves garlic, pressed

1 tsp. cumin

½ tsp. chili powder

Salt and Pepper to taste

Left over mojo

For the Tacos

1 package soft taco tortillas

Jalapenos, limes, radishes, avocado, red onion, pico de gallo,


Prepare your slaw first so that it can take on the flavor of the dressing.
In a large bowl add the yogurt, lime juice, lime zest, pressed garlic, cumin and chili powder and mix together.  Toss together with the slaw mix and red onion and season with salt and pepper.  Set aside.

If you want to make slaw two ways, divide the slaw and sliced onion in half, and an easy hack is to use the left over mojo and toss it over half of the slaw mix.  Add as much mojo as you want, but remember to keep the vegetables crisp and fresh you can always add more later on!

If you are going to bake your fish, preheat your oven to 350, If not prepare a frying pan with oil for frying.  Make a traditional breading station, one bowl with egg, one bowl with panko.  Egg wash your fish and bread it with the panko breadcrumbs.  If you are baking your fish put it on a baking sheet with a wire rack to prevent it from sticking, bake until firm for about 12-15 minutes. 

If you are frying your fish, bread the fish the same as if you were to bake it but add the fish to the hot oil, cook on each side about three minutes or until the breadcrumbs are golden brown.  Make sure to use a spatula to remove the fish from the pan as if you use tongs it will fall apart, cod is a very delicate flakey fish which is perfect for both of these applications.

Now is the fun part! Taco Time! Chop some tomatoes or put out a bowl of prepared pico de gallo, slice some fresh ripe avocado, thinly slice some radishes, cut up some lime wedges, slice some jalapenos and heat up the tortillas (I like to toast mine on the stove top to get some charred bits on them) but you can heat them in the microwave or oven as well.

If you don’t have time to bake or fry your own fish, use high quality fish sticks, because while it is a great hack to make the kids eat it is also a great time saving hack.  Put out bowls of all of your taco toppings and let everyone make their own tacos, I really like having both slaws because it gives a nice contrast, one being creamy and one being a little fresher!  Trying to stay low carb? Ditch the tortilla and simply top your fish with the slaws and toppings!!     

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