PHOTOS BY SUECH AND BECK
Fish tacos are such a fun way to eat fish. Most restaurants batter and fry their fish, but since I’m not a fan of deep-frying at home, I like this baked version even better. The crushed cracker crust gives the fish great texture. You can use frozen fish for this recipe, but thaw it completely, and dry it really well before adding the crust. Coleslaw mix speeds up prep time enough to make these a good weeknight supper. This is a one-dish meal for us, since it’s protein, starch and lots of veggies all at once.
Prep Time: 20 minutes or less
Ready In: about 40 minutes
- 2 tablespoons all-purpose flour
- Fresh black pepper 1 egg
- 1½ cups crushed salted saltine crackers (¾ sleeve)
- 1 pound (450 g) tilapia fillets (or another skinless white fish, such as catfish or haddock)
- 4 teaspoons canola oil
- 3 cups coleslaw mix (about half a 14-ounce/397 g bag)
- ½ cup chopped fresh cilantro 3 tablespoons fresh lime juice
- ¼ teaspoon salt
- 8 small soft tortillas
- 2 tomatoes, chopped
- 1 avocado, pitted and sliced
- Sliced fresh jalapeño pepper (optional)
- Sour cream (optional)
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
- Place the flour in a shallow bowl and season with pepper. Beat the egg lightly in a second shallow bowl. Place crushed saltines in a third bowl. Pat the fish dry with paper towel, then dip it into the flour, coating it all over. Shake off the excess, then dip the fish into the egg. Let the excess drip off, then place the fish in the crushed saltines and press the crumbs into both sides of the fish.
- Transfer the fish to the prepared baking sheet. Drizzle each fillet with 1 teaspoon canola oil. Bake 10 to 12 minutes or until bubbly at the edges and cooked through.
- Meanwhile, stir the coleslaw mix with cilantro, lime juice and salt in a large bowl. Warm the tortillas according to package directions.
- Gently break the cooked fish into large flakes. Divide among tortillas and top with coleslaw, tomatoes, avocado, and jalapeño and sour cream, if using.
Tip: To crush the saltines easily, put them in a resealable plastic bag and crush them with a rolling pin or other heavy implement.
Make ahead: The coleslaw mixture can sit for up to 3 hours in the fridge. It’s also tasty on its own, or served with slow-cooker sweet and spicy ribs or lemon and spice grilled chicken. Serves four.
Reprinted with permission from Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited