This recipe post for Crispy Fish Tacos is sponsored by the National Fisheries Institute.
Happy (almost) Friday! I know it’s not Tuesday, but I have tacos for you today. In our house we eat tacos often — Tuesday is just an excuse to enjoy them even more. If your family is like mine, tacos can be a nightly option.
We’re trying to eat more fish at home — the Dietary Guidelines for Americans recommend eating seafood 2–3 times per week. If you’re not a fan of supplements, regular seafood meals are an easy way to get important nutrients.
I’ll happily hit my weekly fish target in one meal if it comes in the form of crispy fish tacos. Who’s with me?
This recipe uses seasonal fruit like pomegranate and pear and is surprisingly simple to make at home. Fish cooks quickly, so you can have dinner (or lunch) ready in about 25–30 minutes with these Crispy Fish Tacos.
One of the things I love about cooking with fish is the simplicity it brings to meals. There are many varieties to choose from: salmon, tuna, halibut, and mackerel are well known for their omega-3 content, while cod is sometimes overlooked. Cod provides omega-3s and is also one of the few food sources of vitamin D.
If you prefer to get nutrients from food rather than pills, adding seafood to your weekly menu is a great, tasty option. For more seafood recipe inspiration, check resources that focus on easy, versatile dishes.
Crispy Fish Tacos with Pomegranate, Pear and Honey Lime Crema
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Crazy for tacos? These Crispy Fish Tacos feature flaky baked cod coated in panko and coconut, topped with pomegranate arils, shredded pear, and a bright Honey Lime Crema. They’re easy to prepare and perfect for a quick weeknight meal.
Scale
Ingredients
- Fish Tacos
- 12 oz cod fillet
- 1/2 cup Greek yogurt
- 1/2 lime, juiced
- 1 tablespoon honey
- 1/2 cup panko bread crumbs
- 1/2 cup unsweetened coconut flakes
- Pinch of salt and pepper
- 1 tablespoon coconut oil, melted
- 6–8 small corn or flour tortillas
- Honey Lime Crema
- ¼ cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon sriracha
- ½ lime, juiced
- Toppings:
- ⅓ cup pomegranate arils
- 1 crisp pear, shredded
- Cilantro
- Cheddar cheese, shredded
- Napa cabbage, shredded
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, whisk together the Greek yogurt, lime juice, and honey.
- In a separate shallow dish, combine the panko, coconut flakes, and a pinch of salt and freshly ground pepper.
- Cut the cod into strips that will fit inside tortillas (about 1½–2 ounces each).
- Dip each fish strip into the yogurt mixture, then coat with the panko-coconut mixture and place on the prepared baking sheet.
- Drizzle the melted coconut oil over the coated fish or lightly spray with cooking spray.
- Bake for 15–20 minutes. With about 2 minutes left, broil briefly until the coating is golden and crisp.
- While the fish bakes, make the Honey Lime Crema: whisk together Greek yogurt, honey, sriracha, and lime juice until smooth.
- Assemble the tacos: warm tortillas, then fill with shredded napa cabbage, pomegranate arils, shredded pear, baked crispy cod, a drizzle of Honey Lime Crema, shredded cheddar, and cilantro. Serve immediately.
This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.