Crispy Baked Fish Tacos

Crispy Baked Fish Tacos

Looking for a twist on Taco Tuesday? Fish tacos coated with Mexican Panko crumb. YUM YUM!!

Approx. 30-45 mins

Crispy Fish Ingredients:
1 thick fresh Rankin Cod fillet or similar medium-firm fish, cut into 2cm pieces
1 pkt Crumbed & Co Mexican Style Gourmet Breadcrumbs
2 eggs for crumbing
Plain flour for crumbing

Corrianda / Cilantro Lime Slaw Ingredients;

1 x 450g pack of Shredded Coleslaw
(Or red cabbage, white cabbage, carrot mix)
Dressing ingredients:
1/2 cup Greek yoghurt
1/2 cup quality whole egg mayonnaise
1/2 cup Cilantro (Coriander Leaves) firmly packed
1/4 cup Lime juice
1/2 tsp Cumin powder
1/2 tsp ground sea salt
1/4 tsp ground black pepper
2 garlic cloves

This is crema sauce is optional, but really worth serving and the flavours really add that POP!

Chipotle Crema sauce Ingredients:

1/2 cup Greek yogurt
1 tsp chipotle chile in adobo sauce
1/4 tsp fine sea salt

Tacos Ingredients:
12 corn or flour tortillas, warmed
2 fresh avocados, peeled, pitted and sliced
Extra Cilantro to garnish


To Make The Fish:
Preheat oven to 180C (170C  Fan-Forced)
Set up an assembly line with the cut fish, plain flour, whisked egg, Panko Gourmet Breadcrumbs and parchment-covered baking tray.  
Using your left hand, dip a piece of fish in the flour, coating and shake off excess, then the egg so that it is coated on all sides.  
Then, using your right hand, transfer the fish to the Panko Gourmet Breadcrumbs and gently press it on so that the fish is coated on all sides.  Using your right hand, transfer the fish to the baking sheet.  
Then repeat the process with the remaining fish.
Bake the fish for 10-20 minutes, or until it is cooked through and opaque and flakes easily with a fork. Transfer from baking sheet, then roughly cut the fish into smaller pieces.

To Make the Chipotle Crema:
Combine all ingredients in a hand blender and puree until smooth.  Set aside until ready to use.

To make the Cilantro Lime Slaw:
Combine all Dressing ingredients into a hand blender and pulse until mixture is combined
In a large bowl, toss the coleslaw mix with the dressing until combined.

To Assemble The Tacos: Fill a tortilla with a few spoonful’s of the slaw, followed by the crumbed fish, and a few slices of avocado and garnish.  Drizzle with the optional chipotle crema and serve immediately. Yum!



   Author: Tarnia Hopper



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