Crispy Fish Tacos from EmmaEats

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Our guest for today is fellow Savvy Storyteller Liz from EmmaEats . . . and Katie too! Liz is a busy mom of two, so she knows first hand that time is at a premium. Somehow she manages to create delicious recipes that are big on taste but don’t require tons of prep. Liz and I have something in common; we both have kids with nut allergies. Her collection of recipes is nut-free, allowing me to just follow along without worrying about substitutions. Follow Liz on Food Gawker or Taste Spotting for meal inspiration or her blog, EmmaEats, for good food for busy families.

These Crispy Fish Tacos, adapted from LCBO’s Fried Fish Sandwiches, are perfect for an alfresco summer family dinner.

Crispy Fish Tacos
(serves 4)
  • 3 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 1/4 tsp cayenne pepper
  • 4-5 tilapia fillets, cut in half into two strips (~1 lb)
  • salt and black pepper
  • juice of 2 limes
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • tortillas (optional, to serve)
  • Zesty Avocado Dip (optional, to serve – recipe follows)
  • chopped tomatoes, cucumbers, peppers (to serve)
  • sour cream or Greek yogurt (optional, to serve)
  • Chipotle sauce (optional, to serve)
In a small bowl, stir together the garlic, oregano, paprika, cumin, coriander, white pepper and cayenne. Salt and pepper the tilapia and rub the seasoning mix over all sides of each strip. Drizzle with lime juice and let marinate for 15-30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 400F.
Setup a workstation with egg in one platter and panko breadcrumbs in another.
Dredge each tilapia piece through the egg first and then through the breadcrumbs. Arrange in a single layer on the baking sheet.
When all of the pieces are breaded, bake in the preheated oven for ~20-30 minutes, flipping once halfway through baking. The fish should be flaky and opaque with a crispy and golden exterior.
Serve in warmed tortillas, topped with Zesty Avocado Dip, chopped tomatoes, cucumbers and peppers with a dollop of sour cream or drizzled with chipotle sauce.
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Zesty Avocado Dip
(serves 4)
  • 2 avocados
  • juice of 1 lemon
  • 2-3 cloves garlic, minced
  • salt and pepper, to taste
Halve the avocados and roughly mash the flesh with the garlic and lemon juice. Season with salt and pepper to taste. Serve with tortilla chips or over Crispy Fish Tacos.
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