One of my all-time favorite foods is fish tacos. I am a sucker for crispy fish paired with a creamy mayo-based sauce and topped with crispy cabbage, tangy lime juice, and salsa. However, fish tacos the way it is traditionally prepared isn’t necessarily something that I think is best to eat on a weekly basis. So, in order to get away with eating it on a weekly basis, I decided to get creative and come up with a healthy recipe to fulfill my fish taco needs. Instead of frying my fish, I coated my fish in tortilla chips that I seasoned with taco seasoning and pan-fried them in avocado oil to yield a crispy and flavorful outer crust for the fish. This recipe was a huge hit in my household and much to my dismay, there were absolutely no leftovers for the next day. However, because this recipe is so easy I have no problems making another batch. From start to finish, dinner can be on the table in 30 minutes or less. Whether you want to try this for your next Taco Tuesday or you want to save this for the weekend, you won’t be spending much time preparing this meal. Without further ado, let’s get into the ingredients you will need for the recipe.
Servings: Makes 10 tacos
- 4 fillets of Tilapia split in half ( you could also use cod or halibut)
- 1 egg
- 1 cup crushed tortilla chips (I used these the 2nd time but I used these the first time)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground flax seed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
- Warmed corn tortillas
- optional (but HIGHLY recommended) toppings:
- chipotle mayo (just mix some adobo chipotle into mayo, amount depends on desired spice level)
- shredded cabbage
- lime juice
Begin by patting the fish dry to remove any excess moisture on the surface.
If using frozen fish, you will notice the fish naturally splits down the middle, use this natural split to cut the fillet in half. This will separate the thick half from the thinner half which will need different cook times.
To a food processor, add about 3 large handfuls of tortilla chips, onion powder, garlic powder, paprika, cumin, and flax seeds. Pulse until the chips have broken down into small panko like breadcrumbs. Set aside in a shallow bowl.
In a separate shallow bowl, add the egg and season with 1/2 tsp salt + 1/4 tsp pepper and whisk until combined.
Begin by dipping the fish in the egg mixture and then coat in the tortilla chip/spice mixture. I find it easier to use a spoon to evenly coat the fish and I also pat the mixture onto the fish to ensure it sticks.
Once all of the fish is evenly coated, begin heating a saute pan to medium-high heat.
Add about 2 tbsp of avocado oil and allow to heat up.
Place the larger pieces of fish in the pan and cook on each side for 2-3 minutes.
The thinner pieces of fish will take only about 1 1/2 minutes per side.
I hope you enjoy this recipe and if you try it out for yourself be sure to tag @lifeatthemesa on Instagram so we can see how it turns out for you!