Pistachio Crusted Fish Tacos
Pistachio Crusted Fish Tacos
Servings
4
Ingredients
- 1 lb of cod, cut into filets (or white fish of choice)
- ½ cup of pistachios
- 1 egg
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 bag of shredded slaw mix
- Tortillas of choice
For the Avocado Crema
- 1 ripe avocado
- Juice of 1 lime
- 1 clove of garlic
- ¼ cup plain Greek yogurt
- Water/oil to thin (I used 2 tbsp each)
- Salt and pepper to taste
- 1/2 tsp smoked paprika or chipotle powder
- 1 tsp hot sauce (optional)
For the Slaw Dressing
- ¼ cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Juice of 1 lemon
- 1 clove garlic
- ¼ cup loosely packed fresh parsley (can substitute with basil)
- 1 tsp smoked paprika
- Salt & pepper
Instructions
Combine all the slaw dressing ingredients into a food processor and blend until smooth. Toss with the coleslaw and set aside.
Next, add all of the crema ingredients to the food processor and blend until smooth. Set aside.
In a clean blender, blend the pistachios until fine. Season with salt and pepper. Place the blended nuts onto a plate for the dipping station. In a separate small bowl, whisk one egg and set aside for the dipping station.
For the fish:
Pat the fish filets dry. Season each side of the fish with salt, pepper, smoked paprika, and chili powder. Next, dip the filets into the egg mix, then into the pistachio mix, pressing the pistachios onto the fish.
Fry the fish in a large skillet on high heat with 2 tbsp of oil. Cook for about 4 minutes a side until cooked through (this will depend largely on the thickness of your fish).
To assemble, place the mixed slaw on a tortilla topped with the warm fish and finished with the avocado crema. Enjoy!
Shopping List
Produce:
- Shredded slaw mix-I get the 12 oz bag from Whole Foods
- 1 ripe avocado
- 1 lemon
- 1 lime
- 2 cloves of garlic
- Fresh parsley (can substitute with basil)
Dairy:
- Plain Greek yogurt (1 individual size, divided)
- 1 egg
Fish:
- 1 lb of cod, cut into filets (if cooking for 1, just get ½ lb.) (can substitute with any white fish, chicken, or tofu)
Packaged:
- 1 package of soft flour tortillas- (I use the Siete almond flour or the low carb ones flour tortillas from trader joes)
- Pistachios (without the shell)
Pantry items:
- Maple syrup
- Smoked paprika-this gives the dish the classic "smokey taco" flavor. You can also use chipotle powder
- Chili powder
- Olive oil
- Salt and pepper
