Most recipes for fish tacos call for deep frying. But in this fish taco recipe, the fish is simply sauteed lightly in olive oil. The result is a delightfully crispy fish taco without all the saturated fat.
This fish tacos recipe calls for Panko. Panko is simply a Japanese-style bread crumb, typically found in the Asian foods section of most supermarkets. If you can't find Panko, just make your own bread crumbs by pulsing several slices of stale bread in a food processor until crumbly. Do not overprocess. You want the bread crumbs to have a bit of texture.
Guacamole or avocado salsa make excellent toppings for these Mexican fish tacos. Other alternatives include plain avocado chunks, guacamole salsa, salsa verde or black bean salsa.
Fish Tacos Recipe
- 1 large egg
- 1/4 cup water
- 1/2 tsp. freshly-ground black pepper
- 1/4 tsp. kosher salt
- 1 cup Panko or fresh bread crumbs
- 1 pound cod, halibut or other firm-fleshed, white fish
- 2-3 tablespoons olive oil
- 8 corn tortillas
- 3 cups shredded cabbage (preferably Napa cabbage)
- 3/4 cup store-bought or homemade guacamole or avocado salsa
Place egg, water, salt and pepper in a shallow bowl and whisk until well combined. Place the bread crumbs in another shallow dish. Cut the fish into one-inch strips. Dip the fish strips first into the egg mixture, then into the bread crumbs. Place the fish on a plate and put in the refrigerator to rest for 5 to 10 minutes.
Meanwhile, heat the olive oil in a large frying pan over medium heat. When the oil is hot (test it by holding your hand two inches over the pan; if it feels warm, the oil is hot enough), add the fish strips and cook, turning once, until cooked through, approximately 5 to 6 minutes, depending on the thickness of the fish. The fish will be opaque when cooked through and will easily flake when cut with a fork.
Set fish aside.
To warm the tortillas: place each tortilla between two paper towels and heat in the microwave on high, 15 to 30 seconds.
To assemble the tacos, place about 1/2 cup of cabbage in the center of a tortilla. Top with a few pieces of fish, then the guacamole or avocado salsa. Wrap up and eat immediately!
Serves 4 to 6.
Per serving (based on 4, without guacamole or salsa): 421 calories, 14 g fat (2 g saturated fat), 101 mg cholesterol, 46 g carbohydrate, 6 g fiber, 29 g protein, 5% vitamin A, 44% vitamin C, 14% calcium, 17% iron
