Pecan Crusted Fish Tacos
A twist on traditional fish tacos, with a crunchy pecan crust and a zesty Mexican slaw.
Ingredients
- ●4 Cod fillets6 oz each
- ●1 cup Pecanschopped
- ●2 tbsp Lime juicefreshly squeezed
- ●1 tsp Cuminground
- ●1 tsp Chili powderground
- ●1 tsp Saltto taste
- ●1 tsp Black pepperto taste
- ●1 cup Cabbageshredded
- ●1/2 cup Red onionthinly sliced
- ●1/4 cup Cilantrochopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a shallow dish, mix together pecans, cumin, chili powder, salt, and pepper.
- 3
Dip each cod fillet into the pecan mixture, coating both sides evenly.
- 4
Heat a large skillet over medium-high heat. Add a small amount of oil and cook the cod for 2-3 minutes on each side.
- 5
Transfer the cod to a baking sheet and bake for 8-10 minutes, or until cooked through.
- 6
Meanwhile, mix together lime juice, cumin, and chili powder in a small bowl.
- 7
In a large bowl, combine cabbage, red onion, and cilantro. Drizzle with the lime juice mixture and toss to combine.
- 8
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by placing a cod fillet onto a tortilla, followed by a spoonful of the slaw.
- 10
Serve immediately and enjoy!