Fish Tacos With Smoky Slaw
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Greek Yogurt (lowfat)2 tbsps
Adobo Sauce1 cup
Cilantro Leaves (fresh)1
Salt1 cup
All-Purpose Flour2 tsps
Garlic Powder1 tbsp
PaprikaDirections:
1
In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper
2
Toss in the cabbage and onions and toss well to combine
3
Taste again for seasoning
4
To compose the taco, lay a couple of pieces of fish in the center of each tortilla
5
Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards
6
Preheat the oven to 375 degrees F
7
Prepare a baking sheet with foil and spray with canola oil
8
In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine
9
Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish
10
Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning
11
Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet
12
Repeat with the remaining pieces of fish
13
Spray the tops of the fish sticks with canola oil
14
Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes
15
Remove the fish sticks and let cool for 5 minutes