The other day in the middle of the morning, one of my chickadees sent me this link via Google Chat. This was quite unusual because she is extremely busy at work and hates to be interrupted. I just assumed that she had a very slow day, or she just wanted fish taco really bad.
I had never made fish taco before, and I was quite apprehensive about it. To start off with, I hate frying fish at home because the after-smell. When you live in a town house you do not have really good ventilation. And I have to say, the older I get the more sensitive I am to the lingering smell afterwards.
When I read the recipe I was glad to find out that it is not fried but baked, and made this more appealing to me. Instead of making my own slaw, I went and bought the already made which cut down the prep to half of the time….I know the home made ones are lot better, but in this case I rather forsake taste for convenience.
I served the taco with mango chutney but next time I will make fresh mango salsa ! The chickadee loved it. So what can I say…..but this recipe is a keeper and deserves a place in the blog!
Oh, and a side note: if you cannot get creme fraiche, you can make it yourself with buttermilk and yogurt, but it will take at least a day. I read that you can substitute it with sour cream or plain yogurt.
Here is the recipe:
Recipe: Panko-Crusted Fish Tacos with Lemony, Creamy Coleslaw
For the slaw:
1/2 head of cabbage, sliced
2 carrots, grated
2 tbsp. chopped parsley
2 tbsp. lemon juice
2 tbsp. creme fraiche
2 tbsp. olive oil
For the fish
1 lb. tilapia, sliced
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
Pinch of cayenne pepper
1/2 tsp. kosher salt
1 tbsp. canola oil
What to do:
Since coleslaw tastes best when it’s had time to marinate, start it first. If you’re a planner, you can even do this the night before. Place sliced cabbage, grated carrots and chopped parsley in a large bowl. Next combine lemon juice, creme fraiche and olive oil for the dressing. Generously salt the cabbage mixture, pour in the dressing and toss everything together. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
For the fish tacos, preheat oven to 425F.
Next, rinse the tilapia fillets and dry them with paper towels. Slice them into 2″ long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. This will ensure that the panko mixture completely coats the fish.
In a Ziploc bag, mix panko, paprika, thyme, oregano, cayenne pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. (If you have a child that loves being a kitchen helper, this is a great activity for them. No kid can resist a shake-and-bake!)
Once the fish is coated in panko, spread the pieces onto a foil-lined sheet pan. Bake in the oven for 12 to 15 minutes until the panko is golden brown. Wrap your tortillas in foil and throw them in the oven for the last 3 to 5 minutes of baking.