Fish Tacos

I think I first tried fish tacos in San Diego, or perhaps it was Monterrey.  Either way, I thought it was a fabulous way to add more fish to our diet, which is something I’m always trying to do. Although there are dozens of ways to prepare this dish, I like using fish with a crispy coating, and cheat by using good quality frozen breaded fish (like breaded cod), and a cabbage topping, and a white sauce.  Extra salsa, tomatoes and other things are optional.

If you don’t want to use breaded fish, you can use pan-fried fish, which would also make this gluten free. To make it extra special, tuck thin slices of ripe avocado into the taco before rolling up.  I like to serve these with corn and black bean salad and a dessert of fresh fruit such as watermelon slices.

Fish Tacos

1 pound frozen breaded cod
3 cups shredded cabbage
2 T red onion, finely chopped
2 T cilantro, finely chopped
juice from 1 small lime
chili powder to taste
8-12 (6-inch) corn tortillas, warmed
1 ripe avocado, cut into thin slices

white sauce:
2 T mayonnaise
2 T kefir or plain yogurt
ground chipotle pepper to taste

Bake the cod as per instructions on the package.  While baking, combine cabbage, onion, cilantro, lime and chili powder together in a large bowl.  Set aside.  Warm the tortillas (I use an ungreased skillet on a relatively high heat) and stack together covered to retain warmth.  Combine the White sauce ingredients together in a small bowl or squeeze bottle container.  When fish is done, remove to a cutting board and cut into strips.  Assemble tacos by putting a few pieces of fish, cabbage mixture and avocado, on a tortilla.  Drizzle some white sauce over the filling ingredients and roll up the tortilla.

see other recipes at $5 Dinners and Tempt MyTummyTuesday and Grocery Cart Challenge