Crispy Fish Tacos
If you are in the mood for tacos but not in the mood to eat a bunch of fat-laden taco roll ups from a fast food place, why not make them at home? Tacos are some of the fastest, tastiest foods you could possibly make for your family. With the right choice of filling and topped with fresh vegetables, tacos can be relatively healthy. We chose haddock, a firm white fish, for these tacos, and boosted their healthy appeal by baking the fish instead of frying it. White fish like cod or haddock tend to be mild-flavored and don't smell very "fishy", so they have a broader appeal for picky eaters. But remember: When buying seafood, if something you're considering smells overly "fishy", put it back and opt for a fresher piece of fish. Quality fish should smell bracing, like the sea, not like it's been sitting in a refrigerator for a week.
We used flour tortillas for the taco shells, but corn tortillas would be equally delicious in with this recipe. Pro tip: Flour tortillas tend to be a little bit bigger than corn, so ask yourself at the time just how much you want to stuff into one tortilla, and purchase accordingly. Save yourself the aggravation of shredding and slicing and buy a bag of rainbow or cabbage salad for topping the tacos. Don't forget the jalapeños!
You can serve tacos with a side of beans, cheesy corn, a nice green salad, or even some roasted green chiles. These fish tacos can also be a standalone meal, as they have a lot of the vitamins and nutrients you need. If you do decide to fry the fish, serving some fresh fruit as a side can help lighten the weight of the meal.
- 1 lb white fish (Haddock or Cod)
- 1 avocado, sliced
- 6 flour tortillas
- 2 cups seafood breader
- 1 Tbsp Spicy Thai Seasoning
- 6 oz rainbow salad
- 2 Tbsp Thai Dressing (we used Natures Promise Thai Peanut and Honey)
- Salsa (optional)
- Preheat oven to 400°F.
- In a bowl, combine rainbow or cabbage salad and dressing. Cover and refrigerate.
- Place seafood breader in a bowl and add the Spicy Thai Seasoning and mix well.
- Cut fish into bite size pieces and toss with seafood breader, making sure all pieces are well coated.
- Place fish onto baking pan, and bake for 20 minutes.
- While fish is baking, slice avocado.
- After fish is finished baking, remove from oven and place on serving dish.
- Serve with the tortillas, rainbow salad, avocado slices and salsa (if desired).