Baked Fish Tacos with Pickled Cabbage
These tasty tacos are full of flavor and texture -- and made lighter as the fish is baked as opposed to fried. Quick to prepare, they make an excellent weeknight meal. This recipe makes 4 tacos but can easily be doubled.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
For the fish:
3/4 pound cod filet, bones removed and cut into 1/3" slices
1/2 cup flour
1/2 cup panko crumbs
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 large egg, whisked
Salt and pepper to taste
For the pickled cabbage:
1/4 small red cabbage, cored and shredded
1 red or white onion, thinly sliced
2 teaspoons white sugar
2 teaspoons coriander seeds
1/2 teaspoon salt
1/3 cup apple cider vinegar
For the chipotle sauce:
2 tablespoons sour cream
2-3 teaspoons chipotle in adobo
1 clove garlic, minced
Juice from 1 lime
For the taco assembly:
4 taco-sized corn tortillas, warmed
Freshly chopped cilantro or parsley and lime wedges, for garnish
Make the chipotle sauce: Combine all ingredients in a small bowl, whisk together, cover and refrigerate until ready to use.
Make the slaw: Combine all slaw ingredients in a nonreactive bowl and toss gently. Cover and refrigerate until ready to use.
Make the fish: Preheat your oven to 400 F. Spray a baking sheet liberally with nonstick cooking oil. Season fish pieces with salt and pepper. Combine flour, cayenne and oregano on a plate. Add panko to a different plate. Put whisked egg in a shallow bowl. Using your (clean) hands, dredge each fish piece in flour, then egg, then panko. Place on your baking sheet and continue this process until all fish pieces have been coated. Spray top sides of fish with cooking spray.
Bake for 8-10 minutes or until fish is crispy and browned on the edges. Remove from oven and let cool for a few minutes before assembling the tacos.
To assemble the tacos, place a couple of pieces of fish on a tortilla, add a scoop of cabbage slaw and drizzle with chipotle sauce. Garnish with cilantro or parsley and lime wedges. Serve immediately.