Crispy Fish Tacos
We are team crispy-crunch over here at the TDW kitchen, but always want the healthiest version of it without the processed fried food and refined oils. This crispy fish taco recipe will satisfy all your fried food cravings without the guilt. The creamy taco sauce has a bright spicy kick to balance everything out. You can also forgo the tortillas and use this recipe for some weeknight kid-friendly fish sticks. We hope you love this recipe as much as we do!
Ingredients
Fish:
- 2 8-oz Wild Alaskan Cod filets
- 2 eggs
- 3/4 cup cassava flour
- 2 tsp Siete Taco seasoning
- 1 bag Siete Maiz corn tortilla chips, lime flavored
Filling:
- red and green cabbage finely chopped
- fresh lime wedges
- pickled red onions
- 1 bag Siete Almond flour tortillas
Chipotle Lime Crema:
- 1/2 cup plain Culina yogurt
- 2 tbsp adobo sauce from a 3.5-oz "chipotles in adobo sauce" can
- 1/2 lime juiced
- 1/8 tsp garlic powder
Instructions
- Preheat oven to 400 degrees. Prepare a baking sheet by covering it with foil and laying a small baking rack on top. The rack keeps the fish crispy on all sides and prevents it from laying on the foil and getting soggy.
- Prepare your cod by gently drying each side with a paper towel to soak up any moisture. Cod is a very delicate and flaky fish so handle the filets with care. You will now want to lay each filet on a cutting board and against the grain, cut each fish into about 1 inch long rectangles. They will look like fish sticks.
- Take your bag of tortilla chips and crush them any way you'd like. You can throw them into a food processor and pulse them. But not too fine, you want to still see some crispy chips crumbs. You can also open the bag to let the air out then close the edge back up and crush it with a rolling pin.
- Lay out 3 shallow dishes to prepare the crust. In the first one combine cassava flour with the taco seasoning and whisk. In the second, whisk together 2 eggs. And in the third dish, you'll have your crushed tortilla chips. Now in order, gently toss each piece of fish with flour, then coat in egg, and finally, roll around in the crushed tortilla chips. Lay each piece of fish on the baking rack and leave room in between each. Here we lightly sprayed the fish with a little organic avocado oil to ensure a good crust on our fish.
- Bake for about 13 minutes until golden brown.
- While the fish is cooking, prepare the tacos. Toss your shredded cabbage with a light drizzle of olive oil, some fresh cilantro leaves, and a pinch of salt. Combine all of the ingredients for the chipotle crema sauce and lightly char each tortilla over your stovetop or heat in a nonstick skillet.
- Fill each tortilla with cabbage, crema a squeeze of lime, and some fresh cilantro leaves. Enjoy!