Some people think Fish Tacos are something that only the people in California eat……wrongo! If you make them and use the correct fish, they are so delicious. I think it’s a great way to not only change-up taco night but to get people to try different ways to make fish. Using a dense fish like cod or haddock works well because the pieces will not fall apart and become mush. Some people shy away from fish tacos because some restaurants fry the fish before they make the taco. This is a recipe where you can bake or grill the fish instead. I am going to also give you a fresh salsa recipe for you to try in case you do not care for the cabbage. Enjoy! For comments/questions please write to firstname.lastname@example.org
1 1/2 pounds of Cod/Haddock or other dense fish (Tilapia is not a good choice because it will fall apart too easy) cut into 1-2 inch pieces
1 cup flour
Drakes or other fish seasonings. Simply Organic makes a pretty good fish taco seasoning
1/4 cup Egg Beaters
Salt & pepper
Generously coat a baking sheet/jelly roll pan with Pam Olive Oil Spray and place in 400 degree oven for about 10 min.. Dust each piece of fish into flour, dip into egg mixture and then place into fish seasoning (Drakes or mix up your own seasonings with some more flour. You can use taco seasonings or purchase some fish taco seasonings) Place all of your fish pieces on the baking sheet you have had in the oven at one time. It should sizzle as you place the fish pieces on it. If not you may need to spray some more Pam Olive Oil on it. Bake the fish for about 5-8 min. on each side (time will vary depending on your oven) . Be sure to turn fish!
As fish cooks prepare the cabbage topping.
1/2 cup plain yogurt
1/2 cup low fat/no fat mayo
1 lime juiced
1 jalapeno pepper minced
1/2 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. dried dill weed
1 tsp. cayenne pepper (can use less)
1/2 medium size cabbage head finely shredded
Mix all ingredients together in bowl but cabbage. Fold cabbage into the mixture and chill while fish is cooking.
Remove fish from oven when it’s done. Using Banderita no fat tortilla shells, place fish in center of tortilla top with slaw, fold and eat! Very delicious!
Here is a salsa you can also put on your tacos if you prefer not to use the cabbage.
1 large tomatillo, husked and chopped
1 medium Roma tomato chopped
1/2 small red onion finely chipped
4-6 Tlb. fresh cilantro chopped
1/2 jalapeno pepper minced (remove seeds for less heat)
Mix everything in bowl and season to taste with sea salt. Chill while your fish is cooking. Place fish in center of Banderita no fat tortilla and place salsa on top- Enjoy!