I do have a place in my stomach for fish tacos, but the right kind! I think about food all the time, not just what I want to eat, but how I would prepare it. I am not sure how you think about food or go about eating, but as I am eating something, I think about how it was made. The textures, color and flavor of each item are very specific, much like the composition of a photograph that makes an item appealing to the eye. When I say “the right kind,” I mean Crunchy rather than soggy and slimy! I am of the belief that fish tacos should have a CRUNCH to them. Crunchy on the outside, soft, juicy and full of flavor on the inside. Grilled or poached fish tacos have no place on my plate. Also, I prefer the taste of salmon over white fish when making tacos. I don’t like my tacos to taste like dirt and since white fish are mostly bottom feeders, I can avoid this taste by choosing a cleaner fish like salmon, trout, or steelhead.
Here is what you need:
Whole wheat bread crumbs or Panko for coating. ( I use Panko, but obviously whole wheat is the healthier option)
1 cup flour of choice
Water for mixing your batter
1 fillet of salmon, cut into strips, bones removed
5 corn tortillas
2 cups shredded cabbage
1 Cup diced red onions
1 busshel cilantro
Squeeze of Lime
Salt and pepper to taste
1 Cup Greek yogurt
1 Tablespoon Sambal Oelek chili sauce
In a shallow bowl mix 1 cup of flour, egg and enough water to make a thick batter. Thin enough to pour off of a spoon, but thick enough to stick to your fish. I would compare it to pancake batter in texture. Either season your fish first or add your seasoning to your batter. I prefer to season my fish, because I can easily tell how much I have used. Dredge your fish in the batter and then coat with bread crumbs in a separate bowl. Once fully coated, set aside on a piece of parchment, or a pan that is ready for the oven. After I have all of my fish coated, I lightly spray them with cooking spray.
I prefer to use coconut oil spray, but olive oil spray works just as well.
Place the fish, already on the baking sheet, into the oven under the broiler. Halfway through baking, flip the fish over so they can brown on both sides. To prepare your taco shells, lightly brush with water and place the stack in the oven covered with foil. Heating them up for a few minutes will soften the corn and prevent them from breaking to pieces when you eat them. I use one tortilla per taco, but traditionally you would use two. I don’t like the extra carbs and feel it takes away from the flavor of the taco. Prepping your tortillas ahead of time should eliminate the need for two tortillas.
Dress up your taco any way you like. I like mine with cabbage, because it adds to the crunch and freshness of the dish. Tomatoes add much needed moisture and the onions give them a kick of flavor. Top it all off with a spicy greek yogurt sauce, cilantro and a squeeze of lime and these tacos are guaranteed to please.