Fish Tacos Cod Panko

Let marinate 15 minutes. Taco ingredients 1 1 2 lbs boneless skinless white fish fillets choose a firm white fish like cod or halibut 15 corn tortillas for serving grapeseed oil or oil with a high smoke point for frying. I recommend a good firm white fish such as halibut or cod for these fish tacos which we will cut.

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If you have a child that loves being a kitchen helper this is a great activity for them.

Fish tacos cod panko. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula 3 to 4 minutes. In a ziploc bag mix panko paprika thyme oregano cayenne pepper salt and oil. Place flour on a plate and panko on another plate. No kid can resist a shake and bake.

For this fish taco recipe you will need the following ingredients. Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily. Dredge each fish strip in flour tapping off excess then dip each strip in egg mixture letting excess drip back into dish. Prepare fish by cutting fillets into 1 x 3 inch strips.

Place panko in bowl with seasonings. Place your egg coated fish into the bag seal and shake. Assemble your tacos by layering a handful of cabbage slaw panko crusted fish tacos some sliced jalapenos and a squeeze of lime juice onto a warmed tortilla and feel the warm sea breeze. See this recipe in our meal plan herepanko crusted fish tacos with red cabbage slaw.

Directions in a medium shallow bowl whisk together olive oil lime juice paprika chili powder cumin and cayenne. Add cod tossing until evenly coated. Cilantro lime slaw. Dip the cod first into the flour shaking off any excess.

Turn and cook on the other side until fish flakes easily with a fork another 3 to 4 minutes. Place fish on cookie sheet after all fish is coated spray fish with cooking spray. It s quick and easy to make. In a large bowl whisk together mayonnaise lime juice cilantro and honey.

Season cod with teaspoon of the salt and squeeze of lime. Combine eggs and milk in a shallow dish. Cod fish tacos these fish tacos have a delicious crisp cabbage and carrot slaw then drizzled with a lightened up chili lime sauce. Season with salt and pepper.

Dip fish into egg then into panko pressing panko into fish. Heat oil in a large skillet over medium heat. Set up 3 containers for dredging one with flour one with egg and the third with the panko and remaining teaspoon of salt. I shared my favorite fish taco slaw on the blog yesterday.