DREAM DISHES | CRISPY FISH TACOS
tropical cod fish with pineapple DATG salsa
Anyone else do a little dance when their food is delicious? I do!
I love when a recipe transports me to vacation mode and this Crispy Fish Taco recipe has got that tropical vibe! Insert the sound of steel drums and ocean waves here… Crispy (and clean) Fish Tacos!
☁️ 2-3 (6 ounce) cod fillets
☁️ 1 1/2 cup plantain chips
☁️ 1 egg, well beaten
☁️ 1/4 tsp cayenne
☁️ high-heat cooking oil spray (suggests Pam Coconut Oil Spray)
☁️ tortillas of choice (suggests Cassava flour tortillas)
☁️ mashed avocado or guacamole
☁️ shredded red or green cabbage (marinate in lime juice, olive oil, and salt and pepper)
☁️ fresh cilantro
☁️ DATG just dance salsa
☁️ pineapple relish seasoned with lime juice and salt
☁️ pickled red onions
☁️ Place the plantain chips in a food processor and pulse until the chips are the size of panko breadcrumbs.
☁️ Transfer the crumbs to a rimmed plate and stir in the cayenne pepper.
☁️ Rinse and pat the fish dry. Set up an assembly line of the plantain crumbs on the plate and the beaten egg in a bowl.
☁️ Dredge each fish fillet in the egg wash first, making sure to coat all sides and let the excess egg drip off. Then place the fish in the crumb plate and coat it entirely with the crumbs. Place the breaded fish on a clean plate and continue this process with all remaining fillets.
☁️ Spray the breaded cod with cooking oil and place in the air fryer at 400 degrees. Cook the fish in the air fryer for 6 minutes, or until cooked through. A thick pieces of fish could take up to 8 minutes.
☁️ Meanwhile, set up your favorite taco fixings. Warm the tortillas.
☁️ Taco time! Break apart the warm cod into large pieces and top each taco with some fish, avocado, cilantro, cabbage, pineapple relish, and of course DATG salsa!
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