Baked Fish Tacos
Hello, friends! How are you doing? We’re now a solid two months into quarantine and life has taken on a funny blur. Time is constricting and expanding and it’s hard to imagine that an end is in sight. We have to take pleasure where we can during this scary time, and in our house, that often means through the creation and enjoyment of beautiful food. And by our house, I mean my parents’ house where I grew up, because that’s where I’ve been for the past two months. I feel so lucky that I had the option to come home during quarantine for a large variety of reasons, first and foremost being that I think my mental health would have been getting pretty ragged after months of isolation. I’m grateful to have lovely company, and lots of daylight, and plenty of space for the three of us to cohabitate.
I’m also grateful that my Dad is an amazing cook! Cooking has always been a hobby of Dad’s and he was the person who taught me to cook when I was growing up. Since I’m working full time and my parents are retired, Dad makes beautiful meals for us five days a week, and I make dinner the other two. And of course, because I care about impressing my Dad more than most, I’ve made some very delicious things! For example, these baked fish tacos with coleslaw, pico de gallo, and avocado crema.
I’m a huge fan of Mexican food, and fish tacos is one of my favs, but of course, when you get them in a restaurant they’re often deep fried. I find with this version, I don’t miss the deep fry, because you get such a great crunch off the panko. And when you add in the coleslaw, pico de gallo and avocado crema, you get a zippy, bright meal that the whole family will love. A note to say, if you don’t want to make the avocado crema, these tacos would be nice with slices of avocado, or even some store bought guac if you feel like cutting corners.
Ingredients (serves 4)
For the Fish:
500-600g of white fish about an inch thick, I prefer cod
1/2 cup of all-purpose flour or more if needed
1 tbsp cumin
1 egg, beaten
¾ cup of panko (more if needed) ¼ cup of unsweetened shredded coconut (more if needed) Cooking spray oil (I use avocado oil)
For the Coleslaw
1 cup of cabbage, shredded
1 large carrot, grated
1 small sweet onion, grated
¼ cup of plain greek yogurt 1 tbsp mayonnaise
1 tsp red wine vinegar
Juice of half a lemon
1 tbsp dijon mustard
1 garlic clove, finely chopped or pressed
1 tsp honey or other sweetener
2 tbsp fresh dill, chopped
Salt and pepper to taste
For the Avocado Crema
1 large avocado
¼ cup light sour cream 2 cloves garlic
½ cup chopped cilantro 1 lime, juiced
Salt and pepper to taste
I started this recipe by making the coleslaw. The reason for this is that coleslaw really likes having time for the flavours to marry. In fact, coleslaw is actually best when you make it the day before, so feel free to break up the labour of this recipe by making the coleslaw ahead. To make the coleslaw, simply combine the veggies in a bowl, and combine the other ingredients (the dressing) in a second bowl. Add the dressing to the veggies and toss to combine. Chill for at least one hour.
Next to make the fish, preheat oven to 400 and line a cookie sheet with parchment paper. Next, prepare 3 shallow bowls. In the first bowl, combine the flour and cumin. The second bowl will have the beaten egg, and in the third bowl, combine the panko and shredded coconut. Lightly dry your fish with a paper towel, then cut into strips. Dredge the fish in the flour, then the egg, then roll in the panko and coconut mixture and then place on the cookie sheet. You can work faster by doing 2-3 pieces of fish at once depending on the size of your bowls. If you find you’re running low on any of the items in the bowls, just add more.
Once all your fish is coated in the breading, spray with cooking oil and place in the preheated oven. Cook for 10-12 min, turning once, until the fish is cooked through.
While the fish is cooking, place all the ingredients for the avocado crema in the blender and blend until smooth. Season with salt and pepper as desired.
Assemble your tacos by placing some coleslaw on the bottom, then the fish, then adding some pico de gallo. I made mango pico de gallo. You can find my pico de gallo recipe here, or you can just buy some from the store. Top with avocado crema and devour.