LIGHT AND CRISPY FISH TACOS
A great dish to make for a summer dinner on the patio. For a bigger crowd just double up on ingredients. Prep the salsa and breading a day ahead to save time.
Provided by Miranda Roderick
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 23
Steps:
- 1. Prepare salsa: arrange oven racks in center and top half of oven, and preheat oven to broil. Trim about 1 inch from tip of corn to form a flat end. Place corn on baking sheet and transfer to top oven rack. Broil, turning once, until kernels are brown and blistered, about 18 minutes. Remove from oven and let cool to room temperature. Over a cutting board, stand corn upright on cut end and carefully slice kernels from cob in a downward motion. Transfer kernels to a medium bowl. Add cucumber, onion, tomatoes, peppers, zest and juice of 1 lime, oil, cilantro, 1/4 tsp cumin, and 1/4 tsp salt to bowl. Refrigerate until needed.
- 2. Preheat oven to 425 degees. Stack tortillas on top of each other and wrap in aluminum foil. Place packet on one side of a parchment lined baking sheet.
- 3. In a shallow bowl, add flour. In a separate shallow bowl, whisk egg whites, remaining cumin, and 1/4 tsp salt. In the bowl of a food processor, pulse rice cereal into a fine powder; transfer to a third shallow bowl. Mix brown rice cereal with panko crumbs. Pat halibut dry with a paper towel. Working with one piece at a time, coat each strip in rice flour, then egg mixture, and finally the rice cereal/panko mixture. Arrange strips in a single layer on empty side of baking sheet that you placed tortillas on. Generously mist tops of prepared fish with olive oil cooking spray and bake in center of oven for 6 minutes or until coating is golden and crispy.
- 4. Meanwhile, in a small bowl, combine yogurt, feta, and remaining lime zest and juice. Set aside. Chop up 1 avocado into small chunks and set aside as well.
- 5. To assemble tacos, carefully open foil packet of tortillas and allow steam to escape...they will be hot! Lay tortillas in a single layer on cutting board and mix avocado with salsa. Spoon avocado/salsa mixture onto center of each. Top each with 1 piece of halibut, yogurt-feta mixture, and finely shredded lettuce. Enjoy!
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Rowena Roskoden
[email protected]These fish tacos were amazing! The fish was crispy and flaky, and the slaw and avocado crema were the perfect complements. I highly recommend this recipe.
Ibrar G
[email protected]I'm not a huge fan of fish, but I tried these fish tacos and they were surprisingly good! The fish was cooked perfectly and the slaw and avocado crema were delicious. I would definitely make these again.
Tanya Davis
[email protected]These fish tacos were a bit too bland for my taste. I think I would have liked them better if I had added some more seasoning to the fish.
Farwa Bukhari
[email protected]I love fish tacos and these were some of the best I've ever had. The fish was perfectly cooked and the slaw and avocado crema were delicious. I highly recommend this recipe.
Sk Shakil Ahmed
[email protected]These fish tacos were easy to make and turned out great! I used a different type of fish than the recipe called for and it was still delicious. I will definitely be making these again.
tahir Syed
[email protected]I'm not a big fan of fish tacos, but I tried these and they were surprisingly good! The fish was cooked perfectly and the slaw was refreshing. I would definitely make these again.
armish Bin Sami
[email protected]These fish tacos were a disappointment. The fish was overcooked and dry, and the slaw was bland. I wouldn't recommend this recipe.
Annalie Drury
[email protected]I love fish tacos and these were some of the best I've ever had. The fish was crispy and flaky, and the slaw and avocado crema were the perfect complements.
Callum Pollock
[email protected]The fish tacos were easy to make and turned out great! I used tilapia instead of cod and it was still delicious. I also added some chopped cilantro to the slaw for extra flavor.
Babul Baloch
[email protected]These fish tacos were a hit with my family! The fish was cooked perfectly, the slaw was refreshing, and the avocado crema added a delicious creamy touch. I'll definitely be making these again.