LIFE-CHANGING CRISPY BAKED FISH TACOS

LIFE-CHANGING CRISPY BAKED FISH TACOS

LIFE-CHANGING CRISPY BAKED FISH TACOS

This recipe for crispy baked fish with tacos is made of the most delicious fish in panko crust, spicy lime from cilantro with lime, super-simple chipotle cream and any other favorite fillings (hello, avocado) that you like most.

So here is the thing. I love classic fish tacos beaten with beer, deep-fried, ultra crispy and crunchy, just like the next girl. But most of the time when I choose fish tacos, I go for something easier and healthier! You know, fish tacos, which are good for fresh tastes, but, fortunately, contain little fat (and accompany stomach pain).

Taco fish, which is perfectly balanced with all the hot and cool, crunchy and tender, smoky and citrus, impudent and spicy herbs. A fish taco recipe that is naturally soft enough for everyone to enjoy at the table, but can also easily be pungent for those who like the extra heat Fish tacos that are legitimate workable in my own kitchen, but competes with an authentic taco shop only on the street. This is that fish taco fish I crave.

INGREDIENTS

To make a cream from chipotl:

1/2 cup plain Greek yogurt (or mayonnaise)

1 chipotle chili in adobo sauce

1 tablespoon lime juice

1/4 teaspoon shallow sea salt

Make fish: 

1 cup breadcrumbs

2 teaspoons chili powder *

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon of shallow sea salt

1/2 teaspoon freshly ground black pepper

1 egg whipped

1 1/2 pounds of solid white fish, such as cod or halibut, cut into 2-inch pieces

Build Tacos:

12 corn or flour tortillas, warmed up

2 fresh avocados, peeled, pitted and sliced

1 batch of Cilantro Lime Slaw *

optional fillings: chopped fresh cilantro, chopped jalapenos, crumbled questo mural, chopped radish, chopped red onion, etc.

INSTRUCTIONS

1. To prepare Chipotle Cream: mix all the ingredients in a blender and puree until smooth. Set aside until ready to use.
2. To make lime cilantro slag: follow the instructions here.
3. To cook fish: Preheat the oven to 375 ° F. Spread in a pank even layer on the middle baking sheet *. Bake for 5-7 minutes, stirring lightly in a frying pan until the panko is brown and golden brown. (Make sure the punk is not burned.) Put the punk in the middle bowl and remove the dust from the pan for future use.
4. Add chili powder, garlic powder, caraway seeds, salt, pepper to a panko bowl, then beat the mixture until mixed.
5. Now, set up the assembly line with (1) fish, (2) beaten egg, (3) panko mix, and (4) parchment covered baking sheet. With your right hand, dip a piece of fish into the egg so that it is covered on all sides. Then, with your left hand, transfer the fish to the panko mixture and gently push it so that the fish is covered on all sides. Using your left hand, transfer the fish to a baking sheet. Then repeat the process with the remaining fish.
6. Bake the fish for 10 minutes or until it is fried and opaque, and then easily peeled off with a fork. (The internal temperature should be 145 ° F *.) Put the pan on the wire rack, then use a fork to roughly chop the fish into smaller pieces.
7. Collect tacos: Fill the tortilla with a few tablespoons of meat broth, then fish and any fillings. Cream with a chip and serve immediately.

NOTES

* Chili Powder: I mean the usual chili powder sold at American grocery stores (not Cayenne!).

* Crispy panko: to make the panko even fresher, feel free to add it to 1 tablespoon of oil before frying in the oven. I recommend leaving the panko toasts in the oven until they reach a fairly deep golden brown for maximum crispness.

* Internal temperature of fish: The FDA reports that the safe internal temperature for cooked fish is 145 ° F. I usually take my own out of the oven around 135-140 ° F, as the temperature will rise a few more degrees while the fish is resting.

This articla is adapted from this site.