Even if you don’t plan on doing a tropical summer vacation, you can bring a touch of the ocean home with these delicious crunchy fish tacos with zesty cilantro crema. The crispy almond coating on the fresh cod along with the crunchy cabbage gives these fish tacos texture and flavour that will get you in the mood for summer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 Tbsp lime juice
1 Tbsp oil
1/2 tsp ground cumin
1/2 tsp each salt and pepper (approx.)
2 cups shredded red cabbage
1/3 cup fat free plain Greek yogurt
2 Tbsp light mayonnaise
2 Tbsp finely chopped fresh cilantro
2 Tbsp finely chopped green onion
1 lb cod fillets
1/2 cup ground almonds
2 tsp chili powder
8 corn or flour tortillas, toasted
8 lime wedges
1. Preheat the oven to 425°F. Whisk the lime juice with the oil, cumin, salt and pepper. Toss with cabbage and chill until ready to use. Stir the yogurt with the mayonnaise, cilantro and green onion. Set aside.
2. Cut the cod into 1 1/2-inch (4 cm) chunks and season all over with salt and pepper. Stir the almond flour with the chili powder. Coat each piece of fish with the almond mixture. Arrange fish on a parchment-lined baking sheet. Coat well with cooking spray.
3. Bake for 10 minutes or until golden and cooked though. Spread the crema on each tortilla and top with fish and coleslaw. Serve with lime wedges.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.