A trifecta of crispy baked fish, cooling avocado crema, and refreshing cabbage lime slaw.
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon chili powder, optional
1 1/2 pounds cod, cut into 2-inch pieces Available in Our Seafood Subscription Box
Preheat oven to 375 °F degrees.
Mix together panko breadcrumbs, garlic powder, cumin, salt, and pepper (and chili powder if using) in a bowl. Whisk egg in a separate bowl.
Dip each fish piece in egg so that it is evenly coated on all sides.
Transfer the fish to the panko mixture and gently press to evenly coat. Transfer pieces onto a parchment lined baking sheet.
Bake the fish for 10-15 minutes or until it is cooked through and easily flakes with a fork.
Assemble tacos with adding lime slaw (see recipe below), avocado crema (see recipe below), sliced avocado, diced tomatoes, and warm flour tortillas
To make cabbage and lime slaw:
Combine 1 cup plain Greek yogurt (or mayo or sour cream), 1/4 cup lime juice, 1/2 teaspoon cumin,1/2 teaspoon salt, 1/4 teaspoons pepper, 2 minced garlic cloves in a bowl. Pour over 14 ounces of coleslaw or cabbage mix, stir together until evenly combined.
To make avocado crema:
Mash together 2 large ripe avocados, 1 cup Greek yogurt (or sour cream), 2 minced garlic cloves, and the juice of 2 limes. Season with salt and pepper.