Easy Fish Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
313 kcal
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Course
Main Course, Lunch
Easy Fish Tacos
Description
This recipe coats cod fillets by dredging in plain flour, dipping in whisked egg, and pressing into a seasoned breadcrumb mixture containing paprika, chili powder, cumin, coriander, and garlic powder. Baking at 400°F crisps the coating while cooking the fish through. The chipotle cream sauce brings together chipotle in adobo, sour cream, Greek yogurt, and lime juice for a smoky, tangy topping.
Assembling the tacos involves layering shredded little gem lettuce, Mexican-style coleslaw, the baked fish, chipotle sauce, and crumbled feta on mini flour tortillas. The combination provides textural contrasts and complementary flavors for an approachable taco experience.
These tacos are suitable for a casual meal, and adaptations such as gluten-free breadcrumbs and tortillas or skipping the breading for a lower-carb option are suggested. Preparing slaw and breading ahead speeds meal assembly. Alternative sauces like jalapeño sauce can boost spice levels according to taste.
Ingredients
For the fish filling
- 250 g cod cut into chunks, fillets
- 0.25 teaspoon paprika
- 0.25 teaspoon chilli powder
- 0.25 teaspoon cumin
- 0.25 teaspoon ground coriander
- 0.25 teaspoon garlic powder
- 2 lices bread made in to breadcrumbs
- 1 egg whisked
- 2 tablespoon plain flour
For the cream
- 1 tablespoon chipotle peppers en adobo
- 4 tablespoon sour cream
- 4 tablespoon Greek yogurt
- 1 tablespoon lime juice
Other
- 4 flour tortilla mini
- 2 portions coleslaw Mexican style
- 40 g feta cheese
- 1 little gem lettuce shredded
Instructions
- Preheat your oven to 200°C/400°F/Gas 7.
- Mix 0.25 teaspoon Paprika, 0.25 teaspoon Chilli powder, 0.25 teaspoon Cumin, 0.25 teaspoon Ground coriander and 0.25 teaspoon Garlic powder together with breadcrumbs made from 2 slices Bread in a bowl. Put 1 Egg (whisked) in another bowl and 2 tablespoon Plain flour in a third bowl.
- Dip 250 g Cod fillets into the flour, then the egg and then the breadcrumbs.
- Put on a baking tray and bake for 20 minutes, until cooked through and crispy.
- Mix together 1 tablespoon Chipotle en adobo, 4 tablespoon Sour cream, 4 tablespoon Greek yogurt, and 1 tablespoon Lime juice. This is your sauce.
- Assemble the tacos with 4 Mini flour tortillas,1 Little gem lettuce, 2 portions Mexican Coleslaw, the cooked fish, sauce and 40 g Feta.
Notes
- Use gluten-free breadcrumbs and tortillas to make this recipe gluten free if needed.
- For a milder flavor, omit the chili powder in the fish seasoning and substitute the chipotle sauce with an avocado cream.
- Bread the fish and prepare the slaw ahead of time to reduce meal prep when serving.
- For lower-carb tacos, skip the breading and bake the spiced fish to serve in large lettuce leaves instead of tortillas.
- Jalapeño sauce can be added to increase the heat level if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 313kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 160mg | 7% |
| Potassium | 1577mg | 34% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 3761IU | 75% |
| Vitamin C | 149mg | 166% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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