Fish Tacos with Smoky Slaw

  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 40 min
  • Inactive: 5 min
  • Cook: 16 min
  • Yield: 8 servings
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Ingredients

1 cup lowfat Greek yogurt

2 tablespoons adobo sauce

Zest of 1 lime

Juice of 2 limes

1/4 cup fresh cilantro leaves

Salt and freshly ground black pepper

1/2 head green cabbage, shredded (about 6 cups)

1 red onion, thinly sliced

1 recipe Big Daddy's Fish Sticks

8 whole wheat tortillas, warmed, for serving

Big Daddy's Fish Sticks:

Canola oil spray

1 cup all-purpose flour

2 teaspoons garlic powder

1 tablespoon paprika

Seafood seasoning, as needed (recommended: Old Bay)

3 egg whites, lightly beaten

2 cups panko breadcrumbs

1 pound center-cut fish fillet, such as cod or haddock, cut into 16 (1-ounce) pieces

Salt and freshly ground black pepper

Directions

In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper. Toss in the cabbage and onions and toss well to combine. Taste again for seasoning.

To compose the taco, lay a couple of pieces of fish in the center of each tortilla. Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards.

Big Daddy's Fish Sticks:

Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.

In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil.

Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes.

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