The fish taco or, “Tacos de Pescado” started in Baja California in Mexico. Many variations can be found of this delicious dish which consist of either grilled or fried fish, corn or flour tortilla and a variety of different ways to top them. This tasty snack was made popular by the fast food chain “Rubio’s” in the United States and has since become a much loved meal option. In this version, everything has been lightened with healthier options and a different, yet still satisfying way of preparing the fish so it is as good for your waistline, as it is for your taste buds!
For the spicy coleslaw
2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup carrots, julienned (usually can be found prepared in bags)
3 green onions, trimmed and finely sliced
½ cup fresh cilantro, chopped
2 tbsp red wine vinegar
Juice & zest of 1 lime
3 jalapeno peppers, seeded and roughly chopped
½ cup light mayonnaise
½ cup low fat plain Greek yoghurt
1 large clove garlic
1 tsp sea salt
For the fish
1 ½ lbs. fresh cod, skinned, cut into finger length & width wide strips
1 cup all- purpose flour
1 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
3 egg whites, beaten until frothy
2 cups panko breadcrumbs
12 soft corn tortillas
Fresh lime wedges
Freshly chopped cilantro
Your favourite Pico de Gallo Salsa & Guacamole (optional)
- Start with spicy coleslaw.
- In a food processor, blend together the red wine vinegar, lime juice & zest, jalapeno peppers, garlic, salt, mayo & yoghurt until very smooth.
- In a large mixing bowl, combine cabbage, carrot, onion, cilantro and sauce. Gently mix until uniformly distributed. Cover and let rest in the fridge until ready to use.
- In a large bowl, combine flour and spices with a whisk. In another bowl, froth egg whites until foamy. Pour breadcrumbs into another bowl and set aside. You should have three separate bowls total.
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Prepare the cod by cutting it into the length and width of your index finger.
- Dredge the cod one piece at a time in the flour, then egg white, then panko until all the pieces have been evenly breaded, placing each piece onto the prepared baking tray with 1 cm between them.
- Bake the cod for 10 to 12 mins or until crispy and golden brown.
- Wrap the tortillas in tin foil and warm in the oven for 3-5 mins.
- To serve: place some fish in the middle of the tortilla, top with coleslaw, guacamole & pico de gallo. Serve with lime wedges and cilantro as garnish.