Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup panko breadcrumbs
- 1/2 cup kahikatea flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 8 small tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, pulse the panko breadcrumbs until finely ground. Transfer to a shallow dish.
3. In another shallow dish, mix together the kahikatea flour, paprika, garlic powder, salt, and black pepper.
4. Dip each fish fillet into the flour mixture, shaking off any excess. Then dip it into the beaten egg, and finally coat it in the ground panko breadcrumbs.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the fish fillets and cook until golden brown and crispy, about 3-4 minutes per side.
6. Transfer the fish fillets to a baking sheet and bake in the preheated oven for 5-7 minutes, or until cooked through.
7. While the fish is baking, warm the tortillas in the oven or microwave.
8. To assemble the tacos, place a fish fillet on each tortilla. Top with shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe makes 8 small tacos.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 26g
Protein: 16g
Sodium: 380mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Instead of white fish fillets, you can use any other type of fish, such as salmon or shrimp.
- If you can't find kahikatea flour, you can substitute with all-purpose flour or cornmeal.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add a spicy kick to the tacos by adding sliced jalapeños or a drizzle of hot sauce.
- Make a creamy sauce by mixing together sour cream, lime juice, and chopped cilantro. Drizzle over the tacos before serving.
- For a vegetarian version, substitute the fish with roasted sweet potato or cauliflower.
Tips and tricks:
- Make sure to pat the fish fillets dry before coating them in the flour mixture. This will help the coating stick better.
- If you don't have a food processor or blender, you can crush the panko breadcrumbs by placing them in a plastic bag and using a rolling pin to crush them.
- To make the tacos gluten-free, use gluten-free breadcrumbs and flour.
Storage instructions:
Leftover fish and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through. To reheat the tortillas, wrap them in foil and place them in the oven for 5-7 minutes.
Presentation ideas:
Serve the tacos on a platter with lime wedges on the side. Garnish with additional cilantro and sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Pairings:
- Serve the tacos with a side of Mexican rice and black beans.
- A cold beer or margarita would be the perfect drink to pair with these tacos.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the coating is not sticking to the fish, try patting the fish dry with a paper towel and letting it sit for a few minutes before coating it again.
- If the fish is not crispy enough, make sure the oil is hot enough before adding the fish to the skillet.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Tacos originated in Mexico and have become a popular dish around the world. Fish tacos are a popular variation that originated in the coastal regions of Mexico.
Flavor profiles:
The kahikatea crust adds a nutty and slightly sweet flavor to the fish, while the toppings add a fresh and tangy flavor.
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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