Celebrating Carbohydrates
October 12, 2021
Warm Autumn Pasta Salad
November 20, 2021Fish Tacos are one of those go-to meals that are quick and tasty. They’re fresh, flavourful and a crowd-pleaser.
W hat kind of fish should you use? These fish tacos are made with white fish, like haddock, cod, or tilapia. You can also switch it up and use salmon or shrimp!
Tortillas should be gently heated and can be either flour or corn. I prefer the flavour of corn tortillas.
Easy Fish Tacos
Servings: 4 servings
Ingredients
- 12 small corn tortillas
- 1 lb fresh or frozen haddock (or any firm white fish)
- 1/2 cup cornmeal
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp canola oil
For the Pico:
- 2 medium tomatoes
- 1/2 small red onion
- juice of 1 lime
- 1/2 bunch cilantro stems removed
For the Avocado Crema
- 2 avocados
- 1/2 bunch cilantro stems removed
- juice of 1 lime
- 1 clove garlic
- 1/4 cup water
Toppings:
- black beans
- cabbage sliced
- fresh cilantro chopped
Instructions
- Make the Pico: Dice the onion and tomato and place in a medium bowl. Finely chop the cilantro and add to the onion and tomato mixture. Add in the lime juice and season with salt and pepper to taste. (This step can be done the night before and left in the fridge until ready to serve)
- Make the avocado crema: In a food processor, combine all the ingredients for the crema. Process until smooth. Season with salt and pepper to taste and set aside.
- Cut the haddock into 1–2-ounce portions. In a medium bowl, combine the cornmeal chili powder, cumin, and garlic powder. Coat each fish portion in the cornmeal.
- In a non-stick skillet over medium heat, heat the canola oil. Cook the fish, flipping once, until the fish flakes easily, about 4-5 minutes.
- Assemble the tacos. Serve the fish over heated corn tortillas. Top with Pico de Gallo, avocado crema, and any other desired toppings.
Recipe by Kristen Chan.
