Fish tacos! Oh so very good. If you've never had a fish taco, you're REALLY missing out. My favorites so far are cod fish tacos and shrimp fish tacos. Today, I present to you: coconut breaded cod fish tacos.
First: make the pickled red cabbage
Make a day in advance!
Second: make the thousand island dressing
Make a few hours in advance!
Third: make the coconut breaded cod
Finally: throw it all together
Ingredients:
*For the pickled red cabbage:
1/2 head red cabbage
2 cups white vinegar
4 cups water
1 tsp salt
1 tsp sugar
dash of cayanne pepper
*For the thousand island dressing:
1/2 cup and 2 tbs mayo
3 tbs onion, minced
2 tsp sweet pickle relish (if you don't have it, you can use 2 tsp dill relish)
2 tsp sugar (if you don't have sweet pickle relish, use 3 tsp sugar)
2 tbs ketchup
1 tbs white vinegar
salt, to taste
pepper, to taste
garlic powder, to taste (optional)
*For the coconut breaded cod:
cod fillet(s)
flour
1 egg
panko bread crumbs
coconut flakes
1 lime, sliced
oil, for frying
Also:
flour tortillas
pico de gallo
Sriracha hot chili sauce (optional)
Directions:
*For the pickled red cabbage:
- Slice the 1/2 head of red cabbage into thin strips.
- Place in a medium tupperware.
- Add the vinegar, water, salt, sugar, and cayanne pepper.
- Stir well.
- Let it set in the fridge for a day (or two), stirring every so often.
*For the thousand island dressing:
- Combine all of the ingredients in a small bowl and stir well.
- Place in fridge for several hours before use, stirring every so often.
*For the coconut breaded cod:
- Click here for the recipe!
(The only thing different is this time I did not use the grated romano cheese blend.) You want to slice the cod fillets into thinner strips so you can line them up in your tortilla.
Finally start assembling your fish taco! First add the cod, then the sauces (thousand island, pico de gallo, and Sriracha) you want, then the red cabbage, salt and pepper, then a squirt with a lime wedge. Roll it up and enjoy!
*For the pickled red cabbage:
1/2 head red cabbage
2 cups white vinegar
4 cups water
1 tsp salt
1 tsp sugar
dash of cayanne pepper
*For the thousand island dressing:
1/2 cup and 2 tbs mayo
3 tbs onion, minced
2 tsp sweet pickle relish (if you don't have it, you can use 2 tsp dill relish)
2 tsp sugar (if you don't have sweet pickle relish, use 3 tsp sugar)
2 tbs ketchup
1 tbs white vinegar
salt, to taste
pepper, to taste
garlic powder, to taste (optional)
*For the coconut breaded cod:
cod fillet(s)
flour
1 egg
panko bread crumbs
coconut flakes
1 lime, sliced
oil, for frying
Also:
flour tortillas
pico de gallo
Sriracha hot chili sauce (optional)
Directions:
*For the pickled red cabbage:
- Slice the 1/2 head of red cabbage into thin strips.
- Place in a medium tupperware.
- Add the vinegar, water, salt, sugar, and cayanne pepper.
- Stir well.
- Let it set in the fridge for a day (or two), stirring every so often.
*For the thousand island dressing:
- Combine all of the ingredients in a small bowl and stir well.
- Place in fridge for several hours before use, stirring every so often.
*For the coconut breaded cod:
- Click here for the recipe!
(The only thing different is this time I did not use the grated romano cheese blend.) You want to slice the cod fillets into thinner strips so you can line them up in your tortilla.
Finally start assembling your fish taco! First add the cod, then the sauces (thousand island, pico de gallo, and Sriracha) you want, then the red cabbage, salt and pepper, then a squirt with a lime wedge. Roll it up and enjoy!
