Description
Crazy for tacos? Add these Crispy Fish Tacos to your menu! Crispy baked cod topped with pomegranates, shredded pear, and Honey Lime Crema. Simple to make at home!
Scale
Ingredients
- Fish Tacos
- 12 oz cod filet
- 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 oven to 400 degrees and line baking sheet with parchment paper.
- In shallow dish whisk together Greek yogurt, lime juice, and honey.
- In separate shallow dish, toss together bread crumbs, coconut flakes, and a pinch of salt and freshly grated pepper.
- Cut cod fillets into strips that will fit into tacos (about 1 1/2 to 2 ounces each).
- Dip fish into yogurt mixture and then coat with bread crumbs and arrange on baking sheet.
- Pour melted coconut oil ontop of fish or spray with cooking spray.
- Bake for 15-20 minutes; with 2 minutes remaining, broil fish until golden brown.
- Meanwhile prepare the dressing. In a small bowl, whisk together Greek yogurt, mustard, honey, sriracha hot sauce and lime juice.
- Assemble tacos with napa cabbage, pomegranate arils, shredded pear, baked crispy cod, drizzle of honey lime sauce, cheddar and cilantro.