These are quick and “my kids who don’t like fish” really enjoy them! I use either cod, flounder, tilapia, orange roughy, or catfish-a half-inch thick by 4-5″ filet will make 2 tacos. Of course, you can use any type of taco shell, and add your favorite taco fixins. These I eat, however, with just the fish, the sauce, and a little lettuce and fresh cilantro (coriander).
Prep time: Approximately 30 minutes.
for the fish:
- 1-2 whitefish fillets
- tortilla shells (of your choice)
Lowry’s seasoned salt
2 tbs flour
1 egg, beaten
4 tbs Japanese style bread crumbs (panko)
2 tbs coconut oil
½ tsp fresh parsley
lettuce, tomato, onion to taste (on the taco)
for the white cheese sauce:
- 1 cup heavy cream
2 tbs salted butter
1 tsp fresh cilantro (coriander)
1 tsp minced garlic
2 tsp sour cream
½ tsp salt
½ tsp freshly ground pepper
½ cup shredded pepper jack (or Monterey Jack) cheese
1. Heat coconut oil in a skillet over medium heat.
2. Gently rinse each fillet, and blot dry with a paper towel. Sprinkle all over with seasoned salt.
3. Dredge each fillet lightly in flour.
3. Place beaten egg in a bowl, and dip each floured fillet.
4. Place the fillet on a plate with panko, and be sure that all sides are fully coated.
5. Cook fillets for approximately 3 minutes per side (more if the fillets are thick, but no more than 5 minutes per side), or until panko is golden brown. Remove to a plate lined with paper towels to drain.
6. Add the sauce ingredients except for the cheese in a small saucepan over low heat until all ingredients are incorporated. As the mixture heats, slowly add the cheese and stir constantly so the sauce is smooth. (approximately 10-15 minutes).
7. Rough chop the fish into (almost!) bite-sized pieces, and place in the middle of a tortilla shell. Pour enough sauce to cover the fish, and add other taco fixings to taste. Garnish with more coriander. Serve immediately.
NOTE: This recipe makes plenty of sauce, so feel free to adjust the amount of fish.