Recipe: Fish Tacos - Crisp, Refreshing

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Chop 20 cherry tomatoes and set aside.

Finely chop 2 jalapenos, keeping the seeds for extra heat if desired.

Finely dice 1 red onion (about 150 g).

Add a small bunch of fresh coriander or cilantro, roughly chopped, or substitute with parsley if preferred.

Squeeze in the juice of 1 lime (about 2 tablespoons or 30 ml) and add a pinch of salt. Mix and set aside in the fridge to chill.

Whisk together 6 tablespoons of mayonnaise with 1 and 1/2 tablespoons of Sriracha until smooth. Adjust spice level to taste and keep in the fridge until serving.

Peel and dice about 500 g of sweet potato.

Heat 1 teaspoon of olive oil in a pot and add the sweet potato, 1/2 teaspoon of salt, 1/3 teaspoon of black pepper, and 1 teaspoon of ground coriander.

Cook for about 10 minutes, stirring occasionally.

Pour in 3/4 cup of coconut cream and let it simmer for another 5 to 10 minutes until tender.

Once soft, blend the sweet potato until smooth and creamy. Set aside and chill in the fridge until ready to build tacos.

In a bowl, whisk together 3/4 cup of coconut milk, 1 egg yolk, and 1/4 teaspoon each of salt, black pepper, and garlic powder.

Slice 500 g of cod or haddock fillets into thick strips and add them to the marinade. Cover and let sit in the fridge for 10 minutes.

In a shallow bowl, mix 1 cup of all-purpose flour, 1 cup of corn flour, and 1 cup of panko crumbs. Season with 1/2 tablespoon each of paprika and celery salt, plus 1 teaspoon each of garlic powder and black pepper, 1/2 teaspoon of onion powder, and 1 teaspoon of baking powder. Mix well.

Heat about 2 inches of vegetable oil in a large pan over medium-high heat.

Take the fish out of the marinade and dredge each piece in the coating until fully covered.

Fry the fish in batches until golden and crispy, about 3 minutes per batch. Transfer to paper towels to drain.

Spread a layer of creamy sweet potato mash into each taco shell.

Top with crispy fish strips, spoon over fresh pico de gallo, and finish with a drizzle of spicy Sriracha mayo.

Garnish with extra coriander leaves and serve immediately while the fish is hot and crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens