Crispy Fish Tacos

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Hello friends. Wow is the first word that comes to mind. Funny thing though, as I was typing “WOW” out came “WOE”. And I think to myself, that pretty much sums it up. This has been project of massive proportions. Mainly due to the fact that I have purposely avoided learning anything about the intricacies of computers since the dreaded summer of ’95 when I had to take Fortran 70…if it weren’t for Dave, my study buddy, I would have never made it out of that class alive. Let’s just say I have been effectively paid back for all of the help I received that summer.

Okay there, my therapy session is over – Let’s move on to brighter and tastier subjects. haha.

This idea is not so original, I know, but the few tweaks and touches I have given to it make my mouth water as a reminisce about the utter perfection each bite offered my tongue. I keep frozen beer-battered cod on hand. It is a super easy meal and never causes the herd to grumble. (I get mine at Sam’s but I am sure it’s “around”).  It was a busy night, come to think of it – it’s a busy life. Because of that, I needed something tasty and quick, but my inner “foodie” can’t settle for “been there done that”. So, with that, Crispy Fish Tacos were birthed.

There are a few things you need to know. 1) Get this tortillas that have 5 ingredients and need to be cooked in a hot skillet before they are ready for use. 2) DO NOT, ((please)), use pre-shredded cheese – for the rest of your life (your digestive tract will thank you). 3) Take the time to make all of the additions, they are worth it. 4) Use fresh ALL of the time – except for the dry ranch seasoning, it is so very perfect.

Crispy Fish Tacos with Flash-pickled Jalapeños and Red Onions
Serves 6
Crispy beer battered cod, topped with a simple apricot slaw and flash-pickled jalapeños and red onions.
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Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
486 calories
55 g
31 g
22 g
17 g
7 g
207 g
666 g
11 g
0 g
14 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 486
Calories from Fat 195
% Daily Value *
Total Fat 22g
34%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 31mg
10%
Sodium 666mg
28%
Total Carbohydrates 55g
18%
Dietary Fiber 5g
19%
Sugars 11g
Protein 17g
Vitamin A
6%
Vitamin C
12%
Calcium
24%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Frozen beer battered cod (or any type of fish you have on hand); enough for 6 servings
  2. 6 uncooked flour tortillas
FLASH-PICKLED ONIONS & JALAPEÑOS
  1. 1/4 medium red onion, thinly sliced
  2. 1 jalapeño, thinly sliced
  3. 1 T sugar
  4. 3 T apple cider vinegar
  5. 1 T cooking oil
  6. salt and freshly ground black pepper, about 1/2 t each
SLAW
  1. 1 bag of pre made coleslaw mix
  2. 3 T apricot preserves
  3. 1 t chili paste
  4. 2 T vege oil
  5. 1 T apple cider vinegar
  6. salt & pepper to taste
  7. RANCH DRESSING
  8. 1 c. fat free greek yogurt
  9. 1 T lt. mayo
  10. 1 T dry ranch style dressing mix
  11. 3 T skim milk
  12. 1 avocado, sliced
  13. 1 c. shredded cheddar cheese (by hand)
Instructions
  1. Bake fish according to package instructions. As fish is baking, begin preparing the taco toppings. First, prepare the flash-pickled veggies by combining the oil, vinegar, sugar and salt & pepper in a small mixing bowl. Add the red onions and jalapeños and then set them aside to perfectly pickle. Next, prepare the simple slaw by adding the preserves, vinegar, salt, pepper and chili paste in a medium mixing bowl. Once dressing is combined toss the coleslaw mix in with the dressing--use 1/2 of the coleslaw mix (reserving the remainder for another meal). Set the slaw mix aside.
  2. Take a second and check the fish. Last, mix the ranch dressing ingredients together and stick in the fridge until ready to serve. Heat the tortillas (this is a good opportunity to put your 11 year-old to work, it's a cooking confidence builder and very helpful while you are pulling the finishing touches together).
Notes
  1. Assemble each taco to the individual tastes of the diners. I prefer to grate my own cheese - avoids the added "cellulose" type ingredients found in pre-shredded cheese.
  2. Here is the proven assembly method - starts with chopped up large chunks of baked fish, top with cheese, avocado, pickled veggies, slaw and ranch. "Say yes to the taco!"
beta
calories
486
fat
22g
protein
17g
carbs
55g
more
Food for a Year: https://foodforayear.com/
Let me know what you think- did I explain it well? Send me your questions and I will do my best to answer.

Love, 

Emily



4 thoughts on “Crispy Fish Tacos”

  • These were bomb dot com all over the place. Prep was easy. Flavor was bursting at the seams. The slaw is quite versatile as well. I am looking forward to putting that slaw on some pulled pork. Good call on the cod. I had been frying my own striper and the beer battered cod shaved 45 minutes. We loved these bad boys. Keep ’em coming!

    • So glad you and the family enjoyed them Luke Duke. I agree, the beer battered cod is so good and easy, it’s really hard to convince myself to go to the trouble of starting with fresh caught fish! Thanks for trying the recipe and letting me know what you think! These chicken enchilada recipe I just posted needs to go on your menu for this week!

  • I love that this recipe has a lot of special touches that sound a little intimidating, but turn out to be pretty quick and definitely doable! I’m also excited to try your tortilla suggestion. We do a lot of homemade tortillas, but there are days when I just don’t want to bother with (or don’t have time for) making from scratch. These sounds like a happy in-between! Thanks for the tip!

  • Great job Emily. Loved your fun and easy flow description and encouragement to eat fresh :). Great picture too!!

In true show & tell form: "I am open for questions & comments"