Fish Tacos with Creamy Lime Sauce
These can be made a couple of different ways. Sometimes in the summer when the weather is right for cooking outdoors, I’ll skewer cleaned shrimp and toss them on the grill, cook them for a couple of minutes on each side, then toss them with garlic olive oil when they are done. Or, I’ll use leftovers from the Whole Baked Branzino or the Fish Cooked in Parchment and top with the Creamy Lime Sauce.Or, you can make this crispy baked fish and have a healthier version of the fried fish tacos that are a family favorite. With some good corn tortillas, diced tomatoes and avocado, you have a healthy,kid-friendly dinner. Freezing the breaded fish pieces works beautifully to pop in the oven for when you are pressed for time. Great with Mango Salsa (p. 66), Carrot Jicama Slaw (p. 174), or Herb & Vinegar Infused Carrots (p. 128).
Ingredients
- 2 pounds of uncooked cod, cut into 1" × 3" strips
- 3 cups crispy bread crumbs
- 2 cups flour, seasoned with paprika, salt, and pepper
- 3 eggs, beaten
- 1/4 cup mayonnaise
- 1/2 avocado
- 1/2 bunch cilantro
- Zest of 1/2 lime
- Pinch smoked paprika
- Lime juice, to taste
- Good quality corn tortillas
- Avocado or guacamole
- Diced tomatoes
Instructions
- 1
Preheat oven to 425°F (220°C). Dredge each piece of fish in egg, then bread crumbs, and place on a parchment-lined sheet pan. Brush or spray with olive oil, cook for 5–6 minutes on each side, flip when bottom is crispy.
- 2
To make sauce, combine all ingredients in a small food processor and blend until creamy. Season to taste with lime juice, salt, and pepper.
- 3
You can freeze the raw fish sticks on a sheet pan, and once they are frozen, put them in an airtight container. Pop them in the oven on a parchment-lined baking sheet for 7–10 minutes on each side until they are crispy and cooked through.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com