I do have a place in my stomach for fish tacos, but the right kind! I think about food all the time, not just what I want to eat, but how I would prepare it. I am not sure how you think about food or go about eating, but as I am eating something, I think about how it was made. The textures, color and flavor of each item are very specific, much like the composition of a photograph that makes an item appealing to the eye. When I say “the right kind,” I mean Crunchy rather than soggy and slimy! I am of the belief that fish tacos should have a CRUNCH to them. Crunchy on the outside, soft, juicy and full of flavor on the inside. Grilled or poached fish tacos have no place on my plate. Also, I prefer the taste of salmon over white fish when making tacos. I don’t like my tacos to taste like dirt and since white fish are mostly bottom feeders, I can avoid this taste by choosing a cleaner fish like salmon, trout, or steelhead.
Here is what you need:
Whole wheat bread crumbs or Panko for coating. ( I use Panko, but obviously whole wheat is the healthier option)
1 cup flour of choice
Water for mixing your batter
1 fillet of salmon, cut into strips, bones removed
5 corn tortillas
2 cups shredded cabbage
1 Cup diced red onions
1 busshel cilantro
Squeeze of Lime
Salt and pepper to taste
1 Cup Greek yogurt
1 Tablespoon Sambal Oelek chili sauce
In a shallow bowl mix 1 cup of flour, egg and enough water to make a thick batter. Thin enough to pour off of a spoon, but thick enough to stick to your fish. I would compare it to pancake batter in texture. Either season your fish first or add your seasoning to your batter. I prefer to season my fish, because I can easily tell how much I have used. Dredge your fish in the batter and then coat with bread crumbs in a separate bowl. Once fully coated, set aside on a piece of parchment, or a pan that is ready for the oven. After I have all of my fish coated, I lightly spray them with cooking spray.
I prefer to use coconut oil spray, but olive oil spray works just as well.
Dress up your taco any way you like. I like mine with cabbage, because it adds to the crunch and freshness of the dish. Tomatoes add much needed moisture and the onions give them a kick of flavor. Top it all off with a spicy greek yogurt sauce, cilantro and a squeeze of lime and these tacos are guaranteed to please.
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