Extra Crispy Fish Taco Recipe - with sriracha lime sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375 degrees.

Bake panko bread crumbs in the oven for 5 minutes until browned.

Combine 2 cups of pre-mixed cabbage and carrot blend with 1/4 cup of cilantro and the juice of half a lime in a bowl. Stir to combine and refrigerate for 10-15 minutes.

Prepare the sriracha lime crema by mixing 1/4 cup plain Greek yogurt, 1 1/2 tablespoons sriracha sauce, the juice of the other half of the lime, and a pinch of kosher salt. Stir and refrigerate.

Season the baked panko bread crumbs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of kosher salt, and black pepper. Mix well.

Beat one egg in a small bowl for breading the fish.

Bread the fish by using the wet hand dry hand method: dip the fish in the egg with one hand and coat with panko with the other. Place on a parchment-lined baking sheet.

Bake the breaded fish in the oven for 9-10 minutes until it reaches 140 degrees or is flaky.

Heat a pan over medium-high heat and cook the corn tortillas for about 30 seconds per side, not exceeding 90 seconds total.

Assemble the tacos by placing a couple of tortillas on a plate, adding a portion of slaw, then the baked fish, drizzling with sriracha lime crema, and serving with a slice of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens