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Crispy Fish Tacos

Crispy Fish Tacos

While living in Boulder, Colorado a few years back, my husband and I fell in love with fish tacos. It seemed like every restaurant in town sold their version of this West Coast classic dish. Getting a toddler to eat fish can be tough, but Bud scarfs this dish down like he’s spent the whole day at the beach surfing. I smile knowing he is getting great omega 3’s and protein. Hooray for breaded fish!

Bud is a little too young to eat a taco without all the toppings falling out, so we do a deconstructed version. He loves dipping the fish nuggets in the white sauce.

Recommended Book:

While Bud is munching on his fish tacos, I like to read him One Fish Two Fish Red Fish Blue Fish by Dr. Seuss. The simple rhymes are great and who doesn’t love Dr. Seuss’s quirky illustrations?

Crispy Fish Tacos (Serves 4)

1 lb Tilapia or other firm white fish, cut into 1 inch pieces
1/2 Tsp Salt
1/2 Tsp Cumin
1 Cup Whole Wheat Flour
1 Egg, beaten
1 Cup Panko Japanese-Style Breadcrumbs
2-3 Tbsp Olive Oil (Enough to generously coat the bottom of the pan)
8 Whole Wheat Tortillas

Accompaniments: Fresh guacamole, cilantro, tomatoes, red onion, limes, white sauce (recipe follows)

1. Pat the fish dry with a paper towel. Sprinkle with the salt and cumin.
2. Put the flour, egg, and breadcrumbs in three separate bowls then dip each piece of fish sequentially down the line of bowls coating the fish.
3. Cook the fish in the greased pan over medium-high heat for 2-3 minutes on each side until golden and crispy.
4. Heat tortillas over gas stove or in microwave for 30 seconds. Fill tortillas with fish and desired toppings and serve.

White Sauce

1/2 Cup Greek Yogurt
1 Tbsp Mayonnaise or Nayanaise
Juice of 1/2 Lime

Mix ingredients in a bowl and serve.


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