Fish Tacos with a Creamy Avocado Sauce

It’s Taco Tuesday and we are celebrating Fat Tuesday with a Fish Taco with a Creamy Avocado Sauce! Makes perfect sense..yuh? One of the reasons I’m doing a taco today is on Sunday at my cooking class at Sur La Table I saw a gadget that was perfect to make tacos. Otherwise, I’ve never tried a fish taco....a first time for everything. Makes 8-10 tacos

Ingredients:

1-1/2 pounds cod, cut into 2-inch chunks
1-1/2 tablespoons chili powder (divided 1 and 1/2)
2 teaspoons cumin (divided 1 and 1)
1-1/2 teaspoons garlic powder (divided 1 and 1/2)
1-1/2 teaspoons onion powder (divided 1 and 1/2)
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
1 egg, beaten (plus 2 tablespoons water)
2 cups panko breadcrumbs
2 cups chopped lettuce
1 white onion, diced
8-10 soft taco shells, warmed
Avocado cream sauce (ingredients and directions below)
Chipotle Tabasco or favorite hot sauce (optional)
Chopped cilantro for garnish

Directions:

In a small bowl, mix together 1/2 tablespoon of chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Kosher salt and black pepper. Sprinkle the spice mixture all over the fish, coating all sides. Allow fish to marinate in the spice mixture for 10 minutes.

Preheat oven to 375 degrees F. In a large zip-closed bag, add panko, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon onion powder. Prepare egg wash by whisking together 1 egg and 2 tablespoons of water. Place seasoned fish pieces (a few at a time) in the egg wash, coating all sides, and then place fish in the bag with the panko. Once all the fish is in the bag, seal it up and shake the bag around so the panko lightly coats the fish pieces.

Coat a frying pan with olive oil and heat it up over medium heat for 2 minutes. Add fish in batches and fry the fish on all sides until the panko browns and looks crispy, about 2 minutes per batch. (You’re finishing the cooking of the fish in the oven, so it’s OK to undercook the fish at this point.)

Once all the fish has been fried, place the fish on a pan and finish cooking in the oven for 4-5 minutes. Remove from the oven and check a piece for doneness. Taste and salt only if needed. Serve a few pieces of the fish inside a warm flour tortilla with avocado cream sauce (below), lettuce, onion, chopped cilantro and chipotle Tabasco sauce is using. Yum Yum!

Avocado cream sauce recipe

Ingredients:

1 Haas avocado, ripe
1 jalapeño pepper, seeded and chopped
Juice from 1 lime
1/2 cup milk
1/4 cup sour cream
1/2 cup cilantro (a good handful)
1 tablespoon mayonnaise
1/2 teaspoon Kosher salt


Directions:

Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed. Serve on fish tacos.

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