Crunchy Goodness: Healthy Fish Tacos with Corn Flake-Crusted Cod!
???? Dive into a world of flavor with my latest recipe – Healthy Fish Tacos featuring tender cod fillets coated in a crispy corn flake crust! ???????? In this video, I'll guide you through the step-by-step process of creating these delicious and nutritious tacos that are perfect for a satisfying meal.
???????? Learn my tips for achieving the perfect crunch on your cod, discover a refreshing homemade salsa recipe, and witness the magic as we assemble these mouthwatering tacos. Whether you're a seafood lover or just looking for a creative twist on taco night, this recipe is a game-changer!
???? Let's make healthy eating exciting and delicious together. Watch until the end for a taste test that'll have your taste buds dancing! ????
Meal & Macronutrients: ????????????
234G Cod Uncooked
4 Corn Tortillas (50 Cal Each)
60G Purple Cabbage
30G Carrot
10G Red Onions
30G Light Marble Cheese
40G Pineapple
30G Mango
30G Salsa Verde
30G Mango Salsa
25G Avocado
Fish Sauce: ????????
1 Tub Of Fat Free Sour Cream
50G Avocados
20G Cilantro
4 Limes (Juiced)
Salt + Pepper
20G Roasted Garlic + Roasted Onion
Hashtags:
#HealthyEating #FishTacos #CookingTutorial #CornFlakeCrustedCod #NutritiousRecipes #TacoNight #HomeCooking #FoodieInspiration #FreshFlavors #EasyRecipesomlt
What's for Dinner? Tortilla Crusted Baja Style Tilapia
Greetings! Today I was looking through the grocery ads and happened upon a frozen dinner that was on special that was a tortilla chip crusted baja style fish fillet. This sounded good, but it WAS a frozen dinner. So I went to work creating this dish. Super simple and super delicious and tilapia is relatively inexpensive so this meal should be pretty easy to throw together on any budget. If you don't like Tilapia, you could use any white thin fillet such as Orange Roughy, Flounder or trout.
This recipe is also a good use for those tortilla chips that you have at the bottom of the bag that usually end up in the trash. No Waste!
The salsa is to die for! Sweet and salty with just enough spiciness to make you happy you made it and it goes supremely draped over this fish. A perfect combination! I hope you try this and I hope you enjoy it. As always, Happy Eating!
Fish Tacos with Salsa Verde and Radish Salad | Everyday Food with Sarah Carey
Do you make tacos at home? You should! I admit it, fish can be scary to cook sometimes because it's so delicate, but in this case, it doesn't even matter if it falls apart or sticks to the pan, because you're going to flake it up in tacos anyway!
Sarah's Tip of the Day:
I'll show you my secret green sauce, which uses my favorite ingredient -- cilantro. It's great on all sorts of fish, and even chicken, so it's a good recipe to have in your arsenal.
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Recipe Ingredients:
4 skinless striped bass fillets (about 1 1/2 pounds)
1/2 teaspoon ground coriander
1 bunch fresh cilantro
2 limes or 4 tablespoons fresh lime juice
1 bunch radishes, trimmed, halved, and thinly sliced
3 scallions, thinly sliced (about 3 tablespoons)
1/2 jalapeno chile
12 corn tortillas (6 inches each)
3 tablespoons olive oil, plus more for pan
Coarse salt and ground pepper
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fish Tacos with Salsa Verde and Radish Salad | Everyday Food with Sarah Carey
What did you think of today's video? Let me know!
Baja Fish Tacos with Chipotle Mayo made with TABASCO® Chipotle Sauce
This Mexican inspired crowd pleaser brings together the casual fresh flavours of Southern Californian cooking with the smoky rich flavour of the grill from the TABASCO® Chipotle Sauce. A great recipe to prepare for your guests whilst your BBQ is heating up. - Chef Brad McDonald, Shotgun, London.
Serves: 2 portions (3 tacos each)
Prep: 25 mins
Cook: 15 mins
Ingredients:
400g snapper (or fish that is in season), filleted, and cut into 15cm by 2cm strips
1 litre neutral cooking oil, such as corn oil or rapeseed oil
6 corn tortillas, 12cm in diameter
Chipotle Mayo:
35ml TABASCO® Chipotle Sauce
150g mayonnaise
Juice of 1 lime
Batter:
140g plain flour
140g rice flour
4g baking powder
5g oregano, finely chopped
60ml beer
60ml mezcal (or tequila as an alternative)
Garnish:
¼ white cabbage, shredded
1 ripe avocado, halved, destoned, and sliced lengthwise into 6 wedges
50g Cotija or queso fresco cheese (or feta as an alternative)
3 tbsp fresh coriander, chopped
4-5 radishes, halved
2 limes, cut into wedges
Method:
For the batter, mix the dry ingredients together, then whisk in the beer and the Mezcal until it turns into a smooth batter.
Preheat the fryer to 170°C (or use a saucepan of oil).
Dust the fish in a little extra flour, then dip in the batter to coat. Gently deep fry until golden brown, or for around 3-4 minutes. Drain on kitchen paper.
Meanwhile, warm each of the corn tortillas in the oven so they are soft and pliable.
Mix the chipotle mayo ingredients together and season to taste.
On a serving dish, lay down the tortillas and place a piece of avocado and fish in the centre of each.
Sprinkle the top of each with the cabbage, cheese and coriander. Drizzle chipotle mayo over the top. Garnish with the lime wedges (for squeezing) and radishes.
Blackened Sea Bass Tacos l Cilantro Lime Sauce
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How To Make Tortilla Crusted Tilapia
FULL RECIPE BELOW
This tortilla crusted tilapia is a fun take on a traditional fried fish. Pair with a homemade salsa and tomatillo sauce.
TORTILLA CRUSTED TILAPIA RECIPE:
Tortilla Encrusted Tilapia
Ingredients
4 tilapia filets
5 corn tortilla cut into small pieces, bread crumb consistency
1 jalapeño
1 tsp ground cumin
1 tsp chili powder
3 eggs beaten
3 tbsp avocado oil
3 sprigs of cilantro, chopped
½ cup all-purpose flour
Salt & pepper to taste
Preparation
1. Chop jalapeno pepper and cilantro and add to chopped tortillas. Add chili powder, ground cumin and season with salt and pepper.
2. Season tilapia filet with salt and pepper. Dredge in flour and shake off excess. Dip each filet in egg wash and then roll in tortillas.
3. Place a heavy skillet over medium heat, add oil. When oil is hot, add the filet and cook until golden brown-about 2 minutes. Place in oven to finish cooking-about another 12 minutes or until the fish flakes.
4. While the fish is baking, make the roasted corn salsa and tomatillo sauce.
Roasted Corn & Black Bean Salsa
Ingredients
1 15 oz can of black beans, drained
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 piece roasted corn, slice kernels off the cob
2 spring onions, finely chopped
1 tomato, small diced
Juice of 1 lime
3 sprigs of cilantro, chopped
½ avocado, medium diced
Salt to taste
Preparation
1. Combined all the ingredients in a bowl mix well, and season to taste, and refrigerate.
Tomatillo Salsa
Ingredients
6 tomatillos
1 jalapeño pepper
2 sprigs of cilantro
1 garlic clove
½ cup water
1.5 oz avocado oil
Salt to taste
Preparation
1. Roughly chop all the ingredients. Place in blender, add water and puree until smooth. Add oil slowly and season to taste.
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