I took to Facebook yesterday to ask what everyone wanted me to blog about today. Of the three options that I gave, the clear winner was fish tacos. I can totally understand. I mean what is not to love about fish tacos. The fish is crispy. The slaw is creamy, spicy and tangy. They are pretty easy to make. They go great with a Corona. And with this weekend being the unofficial kick off to summer, there is no better time to make them.
Ahh Memorial Day. The end of May. Soon school will be out. The sun will be shining. The temperatures will rise. It will be summer.
For most people.
Here in Seattle not so much. It was about 55 degrees today. In May. I put Kellan’s heavy coat on him. In May. I have to bring my tomatoes in at night. In May. But it’s alright, we’re used to it. And to be honest, I don’t really mind it. I just make dishes like this, turn on my “Brown Eyed Girl” Pandora radio station, crank up the heater, pop open a Corona and pretend it’s summer. It will be here soon enough.
Probably July 5th.
Crispy Fish Tacos with Spicy SlawPrint Recipe
- 1/2 cup fat free greek yogurt
- 2 teaspoons lime juice
- 1/2 teaspoon cumin
- 1 1/4 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon ancho chili powder
- 1 teaspoon vinegar
- 2 1/2 cups thinly sliced green cabbage
- 1 jalapeno, sliced
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup panko bread crumbs
- 3/4 pound cod filet
- oil for frying
- 8 taco size white corn tortillas
- 1/2 cup chopped cilantro
Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.
Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.
Slice cod into 16 pieces (2 pieces of fish per taco).
Dip one piece of cod into flour, then egg and finally seasoned panko. Repeat until all cod is coated.
Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side and fold in half. Transfer to a paper towel lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
Heat 1/4 inch of oil over skillet over medium-high heat. Sprinkle a few piece of panko bread crumbs into the oil, if it sizzles begin frying the fish. Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.
To assemble a taco: place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with remaining ingredients. Serve.