Lime Dill Weed

LIFE-CHANGING CRISPY BAKED FISH TACOS

• prep time: 35 MINS / cook time: 10 MINS / total time: 45 MINS
•  yield: 12 SERVINGS

 

INGREDIENTS

To Make The Chipotle Crema:

• 1/2 cup plain Greek yogurt (or mayo)
• 1 chipotle chile in adobo sauce
• 1 tablespoon lime juice
• 1/4 teaspoon fine sea salt

 

To Make The Fish:

• 1 cup panko breadcrumbs
• 1tablespoon LIME DILL WEED
• 2 teaspoons chili powder*
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 1 egg, whisked
• 1 1/2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces
•  

LIME DILL WEED SLAW

INGREDIENTS

• 1 cup plain Greek yogurt*
• 1/2 cup fresh Dill weed
• 1/4 cup freshly-squeezed lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper
• 3 green onions (just the green parts)
• 2 garlic cloves
• (optional) 1 jalapeño or serrano pepper, stemmed and cored
• 1 (14-ounce) bag cole slaw mix* (about 7–8 cups)

 

To Assemble The Tacos:

• 12 corn or flour tortillas, warmed
• 2 fresh avocados, peeled, pitted and sliced
• 1 batch LIME DILL WEED SLAW*
• optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

 

INSTRUCTIONS

To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth.  Set aside until ready to use.

To Make The LIME DILL WEED SLAW: Follow the directions here.

To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet*.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.

Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko,LIME DILL WEED then whisk the mixture until combined.

Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.

Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

 

To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.

 

NOTES

*Chili Powder: I’m referring to the general chili powder sold in American grocery stores (not cayenne!).

 

*Crispy Panko: To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven.  I recommend letting the panko toast in the oven until it reaches a pretty deep golden brown for maximum crispiness.

 

*Fish Internal Temperature: The FDA says that the safe internal temperature for cooked fish is 145°F.  I usually pull mine out of the oven around 135-140°F, since the temperature will continue to rise a few degrees more while the fish rests.

 

INSTRUCTIONS

Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*.  Pulse briefly a few times until the mixtures is combined.

Place the cole slaw mix in a large mixing bowl.  Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined.  Season with extra pepper and/or lime juice if needed.

Serve immediately, or cover and refrigerate for up to 24 hours.

NOTES

*Greek yogurt: I used plain full-fat Greek yogurt for this recipe.  But if you prefer a mayo-based slaw, you are welcome to use mayo instead, or a 50/50 blend.  Or you could do a blend with sour cream if you would like an even tangier slaw.

*Cole slaw mix: If you would like to make homemade cole slaw mix, just combine about 7 cups of shredded cabbage (green, red, or a mix) and 1 cup of shredded carrots.

 

*Skip The Blender: If you would like to skip the blender/food processor step, you’re also welcome to make this coleslaw dressing recipe entirely by hand.  Just finely chop the cilantro, jalapeño (if using), green onions and garlic, and whisk them all together with the other dressing ingredients until combined.