Recipes
Crispy Fish Tacos
These delicious fish tacos get a double dose of whole grains — once in the whole wheat breading, and once in the whole corn tortillas. A delicious cilantro lime yogurt sauce rounds out the dish. Feel free to personalize them with your own favorite taco toppings.
Prep Time:
20 minutes
Total Time:
30 minutes
Yield:
8 tacos
Serving Size:
2 tacos
Nutrition Facts
Nutrition Facts
- Calories: 410
- Total Fat: 17g
- Saturated Fat: 2.5g
- Sodium: 510mg
- Carbohydrate: 34g
- Fiber: 5g
- Total Sugar: 6g (Added Sugar 1g)
- Protein: 32g
Ingredients
1 pound white fish (such as cod, mahi mahi, or tilapia)
2/3 cup whole wheat panko-style breadcrumbs
1 egg
½ teaspoon salt, divided
¼ cup olive oil
2 cups thinly sliced red cabbage (yield from about ¼ head of cabbage)
1 cup plain Greek yogurt
Juice of 2 limes
¼ cup chopped fresh cilantro
1 teaspoon cumin
8 small whole grain corn tortillas, warmed
¼ cup fresh pico de gallo (or salsa of choice)
Instructions
- Heat a large skillet over medium heat.
- Slice the fish into 8 or more thin strips. Evenly pour the breadcrumbs onto a large plate, and then whisk the egg in a small bowl. Take each strip of fish and dip it into the bowl of egg until coated (so that the breading will stick), then gently press into the breadcrumbs until coated on all sides. Repeat with remaining strips of fish.
- Add the olive oil to the skillet and swirl to coat. Gently place each breaded fish piece into the skillet making sure that none overlap, and evenly sprinkle ¼ teaspoon of the salt over the fish in the skillet. Cook, undisturbed, for 5 minutes, until the bottom is golden brown. Flip each piece over and cook for another 5 minutes, until golden and the fish is fully cooked through. Turn off heat.
- While the fish is cooking, make the cilantro lime yogurt sauce. Whisk together the Greek yogurt, lime juice, cilantro, cumin, and ¼ teaspoon salt into a small bowl.
- To assemble the tacos, top each tortilla with a generous scoop of cabbage, a dollop of the cilantro lime yogurt lime sauce, and a piece of cooked fish. Garnish with pico de gallo or salsa before serving.
An Oldways recipe, courtesy of Kelly LeBlanc
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