Baked Fish Tacos + My (favorite) Kitchen Addiction

You can never have too many main course recipes, so give Baked Fish Tacos + My (favorite) Kitchen Addiction a try. For $4.78 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 651 calories, 48g of protein, and 14g of fat each. It is a good option if you're following a pescatarian diet. This recipe is liked by 11 foodies and cooks. This recipe from In Jennie's Kitchen requires eggs, kosher salt, fish, and chili powder. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Favorite Fish Tacos, Oven Baked Chicken Tacos – Our Newest Family Favorite, and Baked Fish Tacos with Mango Salsa are very similar to this recipe.

Servings: 4

 

Ingredients:

Freshly ground black pepper

3 cups cabbage, shredded

1 cup carrot, shredded

1 teaspoon chili powder

1 teaspoon chipotle pepper in adobo, chopped or mashed

Handful fresh cilantro, chopped

2 eggs, beaten

Baked Fish Tacos

Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.

1 cup flour

4 flour tortillas (fajita size)

1/4 cup honey

Juice from 1/2 lime

Kosher salt

1 cup panko breadcrumbs

1 cup red onion, finely chopped

4 ounces sour cream

4 tilapia fillets, cut in half lengthwise

Equipment:

baking sheet

mixing bowl

tongs

whisk

Cooking instruction summary:

Prior to breading, season each piece of fish (on both sides) with salt and pepper. Then, dip each piece of fish in the flour and shake off any excess. Transfer to the egg mixture, coating all sides, and allowing any extra to drip off. Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating. Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded. To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients). As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.While the fish is baking, prepare the slaw. In a large bowl, combine the cabbage, onion, carrot, and cilantro. In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice. Once combined, pour over the cabbage mixture. Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw. If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos). Serve immediately, and enjoy!

 

Step by step:


1. Prior to breading, season each piece of fish (on both sides) with salt and pepper. Then, dip each piece of fish in the flour and shake off any excess.

2. Transfer to the egg mixture, coating all sides, and allowing any extra to drip off. Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating.

3. Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded. To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients). As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!

4. Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.While the fish is baking, prepare the slaw. In a large bowl, combine the cabbage, onion, carrot, and cilantro. In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice. Once combined, pour over the cabbage mixture. Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw. If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos).

5. Serve immediately, and enjoy!


Nutrition Information:

Quickview
650k Calories
47g Protein
14g Total Fat
84g Carbs
56% Health Score
Limit These
Calories
650k
33%

Fat
14g
22%

  Saturated Fat
5g
36%

Carbohydrates
84g
28%

  Sugar
29g
32%

Cholesterol
182mg
61%

Sodium
715mg
31%

Get Enough Of These
Protein
47g
96%

Vitamin A
8311IU
166%

Vitamin C
124mg
151%

Selenium
101µg
145%

Vitamin B3
12mg
60%

Folate
236µg
59%

Phosphorus
544mg
54%

Vitamin K
56µg
54%

Vitamin B12
3µg
51%

Vitamin B1
0.74mg
50%

Manganese
0.87mg
43%

Vitamin D
5µg
39%

Vitamin B6
0.78mg
39%

Vitamin B2
0.64mg
38%

Potassium
1149mg
33%

Iron
5mg
31%

Fiber
7g
28%

Magnesium
96mg
24%

Vitamin B5
2mg
21%

Vitamin E
2mg
19%

Calcium
176mg
18%

Copper
0.34mg
17%

Zinc
2mg
14%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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