Tacos tacos tacos! (insert flashing neon sign!) But honestly, who doesn’t like tacos?! From food trucks to restaurants, oven-baked to fried, and beef to chicken to pork to fish, tacos are one of the most versatile foods in tha world. And bonus – they’re SUPER easy to make.
I grew up on the classic americana taco – hard shells, ground beef with a lil’ taco seasoning, lettuce, cheese and tomatoes. Wham bam thank you ma’am – er, mom. My mama has the market cornered on classic dishes. You need a casserole? Well I gotta lady.
My pops was the more adventurous eater of us rutledge’s. He’d pop open a can of sardines and dive in with a fork. Hell, he probably still does. And that shit smells up the kitchen something fierce (sorry ma if you’re still living with this inhumane act by dad!).
But my dad was the real cook of the house. The only thing I’ve ever seen him dislike was some old nasty beer he tried up in Wisconsin once. Food was what bonded us and still does (well that and throwing back some booze together). Cooking was an art. It was fun, it was adventurous, it united us against mom when she attempted to put ketchup on her steak (blasphemy!).
But some dishes weren’t to be messed with in my house and tacos were one of them. I remember the first time I had a fish taco. WHAT IS THIS MARVELOUS CREATION?! I wondered. Probably out loud. Probably in public. Probably embarrassing whomever I was with.
Opportunity opened a door for me and I sprinted right on through (and I despise running). As the years have gone by I have ate my fair share of fish tacos and probably the fair share the person sitting to your left right now as you read this. ALRIGHT, and the person to your right. Geez. I like tacos.
But oddly enough, I’ve never made fish tacos. I’m not sure why this hasn’t happened yet. I’ve researched plenty of fish taco recipes, I’ve experimented with many different meats and seafood in tacos (hello beef tongue – soooo good), but for some reason I’ve never put on my big girl panties and made them myself.
Until now. I decided to go classic on my fish taco. A simple cod, hand-breaded, and an easy creamy avocado dressing, with some shredded cabbage and carrots thrown in for balance and crunch (fun fact: I’m obsessed with cabbage and it used to be the first thing I ate out of the salad bag in my pre-cooking/college days).
Sometimes simple is best, especially when you’re tackling a recipe for the first time, and this? Well this was pretty damn easy.
The breading on the cod provided a light texture to the flakey fish. If you’re not sure how much you’re into seafood definitely go with a cod, mahi mahi, or some sort of light white fish. If you’re more adventurous than definitely get shrimp, ahi tuna, or other fun kinds of fishy’s.
The creamy avocado dressing is adaptable and I encourage you taste along the way. Want more citrus? Add more lemon juice. More creaminess? Add more greek yogurt. Looking to add little spice? Throw in some red pepper flakes. Just remember to add a little at a time – you can always add to the dressing, but you can’t take away the ingredients you put in.
If you really want to skip some steps and make this in a pinch you can buy an already cooked frozen fish brand like Sea Cuisine or Gortons, and if the thought of shredding cabbage or carrots seems annoying to you, than buy a bag of coleslaw (or a spiralizer, because shredding veggies takes little to no time).
Now that I’ve went down the fish taco making path I’m afraid there’s no turning back for me, so I want to know what your favorite fish taco recipes are! Leave me a comment below and let me know!
COMMENT BELOW: What is your favorite kind of taco?
Serves 1 taco
10 minPrep Time
2 hr, 20 Cook Time
2 hr, 30 Total Time
- One ripe Hass avocado
- 1/3 cup plain organic greek yogurt
- 1/3 cup salsa
- 4 cloves of garlic
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. dried cilantro
- 2 tbsp. + 4 tbsp lemon juice
- 8 flour tortillas, 8-inch (I used Carb Controlled Mission Tortillas)
- 4 fillets of cod (or your favorite white flakey fish)
- 1 cup. panko bread crumbs
- 2 eggs
- 1 tbsp. olive oil
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- Approximately 2 hours (up to overnight) gently poke 5 holes in your cod fillets. Place them in a tupperware dish and add 4 tbsp. of lemon juice. Allow to marinate.
- When you're ready to begin dinner blend the following ingredients to make your creamy avocado dressing - one avocado, plain organic greek yogurt, salsa, garlic cloves, sea salt, pepper, dried cilantro, and 2 tbsp. lemon juice (I use my NutriBullet to blend my sauces and dressings in an instant, however you can use a food processor, blender, Ninja, or any other go-to appliance for quick mixing). Refrigerate until ready to use.
- In a large bowl mix your shredded cabbage and carrots. Set aside.
- In one small bowl add the panko bread crumbs, in another whisk the two eggs together.
- Take your fish fillets and dip each one in the egg mixture, then then coat with bread crumbs. Do this for all four fillets then set aside.
- In a large saute pan heat olive oil over medium-high heat. Add the fish fillets and cook on each side for approximately 5 minutes, or until the fish is cooked through and the breading becomes golden brown.
- When the fish is finished cooking, slice each fillet into six strips.
- Lay each tortilla out and place three strips of cod, a handful of the cabbage and carrots, and drizzle with the creamy avocado dressing.
- Lightly dust each taco with fresh ground pepper and squeeze fresh lemon on each. Enjoy!