Coffee-Rubbed Fish Tacos
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 638
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 43
- Cholesterol
- 202
- Sodium
- 1069
- Total: 55 min
- Active: 55 min
Ingredients
Avocado-Lime Sauce:
1 ripe avocado, flesh scooped
1 lime, juiced
1/4 cup sour cream
1 teaspoon hot sauce
Kosher salt
Fish Tacos:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 teaspoons finely ground coffee beans
2 teaspoons brown sugar
1/2 cup cornmeal
3 eggs
3 tablespoons hot sauce
1/4 head red cabbage
4 to 6 radishes
2 to 3 tablespoons vegetable oil
1 1/2 pounds cod, skinless
Twelve 5- to 6-inch corn tortillas
Directions
- For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.
- For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.
- Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.
- Pour the oil into a large saute pan and heat over medium-high heat.
- Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.
- In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.
- In a separate saute pan, heat the tortillas over high heat to brown slightly.
- Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.