Fish Tacos

Name: Fish Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican, Latin American
Ingredients: 6 flour tortillas; 1 jalapeño, divided; 2 ounces nonfat sour cream; 1 avocado, divided; 1/2 red onion; 2 limes, divided; 1 teaspoon agave; 1 slaw mix / 1 cup ea green & red cabbage; Kosher Salt; Black Pepper; 10 ounces tilapia or cod; 1/2 cup flour; 1 egg; 1 cup panko breadcrumbs; Canola Oil; 1/2 teaspoon chipotle powder; 1/4 teaspoon garlic powder; 1/2 teaspoon dried Mexican oregano; Small Frying pan; Large nonstick frying pan; Aluminum Foil; Garlic press; Whisk; Avocado Tool; Measuring cups/ spoons; Plates; Bowl; 1/2 lime of juice

20 steps

Prep:30minCook:10min

One of our best culinary mottos: If it ain't broke, don't fix it—just improve it! In this Popular Recipe, Chef Elana's taking tried-and-true fish tacos to the next level, achieving the same addictive crunch with a panko breadcrumb crust rather than a heavy batter, and a quick pan fry rather than a deep fry. It's all piled into warm flour tortillas with creamy avocado sauce, cabbage slaw, and smoky charred jalapeño. Note: to make things faster and easier purchase your favorite brand (Trader Joes) of breaded fish from the frozen food section and just heat them as per directions on box

Updated at: Thu, 17 Aug 2023 13:44:09 GMT

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Instructions

Prep Ingredients

Step 1

Rinse jalapeño and pat very dry with paper towel.

Step 2

Halve limes.

Step 3

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice 1 half of avocado and squeeze over juice of 1/2 lime; reserve remaining avocado for Step 3.

Step 4

Peel onion, halve, and thinly slice 1 half; save remainder for another recipe.

Char jalapeño and tortillas

Step 5

Heat a small pan over medium heat. Carefully hover your hand a few inches over pan-when you can easily feel heat, add whole jalapeño. Cook, flipping, until blistering all over, 12 minutes total. Transfer to cutting board to cool. Meanwhile, heat a large nonstick pan over medium-high heat. Add tortillas; toast, working in batches as needed, to

Step 6

Meanwhile, heat a large nonstick pan over medium-high heat. Add tortillas; toast, working in batches as needed, to warm through, 30 seconds per side. Stack tortillas; wrap in foil to keep warm. Reserve pan.

Make avocado sauce

Step 7

Halve charred jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop (be sure to wash your knife, cutting board, and hands after).

Step 8

Place half of chopped jalapeño in a blender or food processor (see recipe tip).

Step 9

Add sour cream, remaining avocado, juice of 1/2 lime, 1/2 cup water, 1/2 teaspoon salt, and pepper, and pulse until smooth. Set aside.

Step 10

Place remaining jalapeño in a medium bowl

Make Slaw

Step 11

To bowl with jalapeño add agave, juice of 1/2 lime, 1 tablespoon canola oil, and 1/4 teaspoon salt , and whisk to combine (cut remaining lime into wedges for serving, if desired).

Step 12

Add slaw mix and sliced onion and toss to coat (if you have time, try massaging with your hands to soften the cabbage, about 30 seconds). Set aside to marinate until ready to serve