Healthy Fish Tacos

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It’s Tuesday…

Totally terrific Tuesday…

Totally terrific Taco Tuesday.

I know, I know…who has time?

Well, it’s not as bad as you think…and they can be healthy.

My usual go-to fish taco recipe is fresh and healthy as well but, it has a few more steps.  This one is easier and uses some store bought items to make getting food on the table a little easier!

Give it a try…I will convert you non-fish lovers eventually (you know who you are!!)!!!

 

Ingredients:

6 fillets of mild fish (tilapia, thick sole, etc), seasones with salt and pepper to taste

1 c flour

1 egg mixed with 1/2 c water

1-2 c panko bread crumbs

Cooking spray or olive oil

1 red cabbage, finely sliced on a mandoline (or a package of coleslaw mix) *

2 tbsp store bought mayonaise

3-4 tbsp white vinegar/white balsamic vinegar/apple cider vinegar/rice wine vinegar (use any of these…they are mild)

2-3 ripe avocados **

3 limes

Store bought tzatziki

Store bought salsa (I used pineapple habanero)

* instead of the cabbage/colesalw mix, mayo and vinegar, you can purchase good quality coleslaw mix if you’re short on time

** instead of the avocados and lime, you can sub in good quality guacamole

 

1.  Get you plates read to coat your fish; one with the flour, one with the egg/water mixture, one with the panko

2.  Preheat your oven to 375.

3.  Dip each fish fillet into the flour, then the egg, then the panko (make sure the fish is coated well in each step so the coating sticks)

 

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4.  Place the fish on a baking sheet (I used a baking sheet that I just cooked bacon on; I usually take advantage of the smokey bits by cooking meat or fish on the pan after I remove the bacon and drain the drippings – remember to save them too!); spray with the cooking spray (or lightly drizzle with oil) to give the fish a crispier coating.

 

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5.  Bake the fish for 10 minutes per inch of thickeness (I cooked mine for 10 minutes and then flipped them over and baked for another 5-7 minutes…it was perfect!)

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6.  While the fish is cooking, combine the finley sliced cabbage with the mayonaise and vinegar; mix well and set aside to mellow out and allow the flavours to enhance.

7.  Smash the avocado and squeeze in a whole lime; set aside

8.  Now, lay your tortilla shells out and start layering…1 piece of fish, then coleslaw, then tzatziki, then guacamole then salsa.

9.  Squeeze on the extra lime and eat up!

This is good party food because everyone can make their own!!  That’s what I call self-serve!!

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