National Seafood Month is October so we’re celebrating again with another seafood recipe!  (catch my Pesto Shrimp Dip HERE)  One of my favorite dishes to order at a good seafood joint are fish tacos.  There are a ton of ways they can come, but I like mine full of flavor, unique and unexpected ingredients, and with either oven-fried, fried, grilled, or blackened fish.  They’re a great way to do nutrient-rich seafood without a big plate of fry.all.the.things.

* This is a sponsored post written by me on behalf of Seafood Nutrition Partnership for IZEA. All opinions are 100% mine.  Affiliate links may be included for your convenience, click here to see my full disclosure policy

We’ve made it a small mission to try and come up with our own restaurant-style fish taco recipe and are pretty dang proud of how these came out!   While we haven’t mastered blackening quite yet, I love my fish tacos with oven-fried or fried fish anyway because it gives a nice crunchy texture.  I used some speckled trout that the husband caught for our tacos but any firm white-fleshed fish works great.   I like my fish in chunks but you can also use strips in yours if you prefer.  ***tip:  It is 294874 times easier to cut fish fillets up using sharp kitchen shears instead of a knife! Our tacos consisted of four components:  battered fish, Asian broccoli slaw, a cilantro lime crema sauce, and pickled red onions on the side.  The slaw, sauce, and pickled red onions are each super simple to make, with under or around five ingredients each, and can be used for all other kinds of recipes too.

There’s nothing to do to each of them but mix their ingredients together and set them aside for when you’re ready, so if you’re crunched on time you can definitely make these ahead of time, even a day ahead if you need.

I use this recipe for the pickled onions and it’s my favorite of all that I’ve tried to now.  It’s crazy how much flavor and punch comes from such a simple blend!

We usually either grill our fish for these or oven-fry them (and occasionally Matt will get out the Fry Daddy and fry them).  The batter is all Matt and this is his go-to “recipe”.  It just consists of dipping the fish pieces in egg then dredging through lemon pepper fish fry with a dash of cajun seasoning mixed into it.  They’ll bake in the oven until they have that beautiful crunchy golden crust, and taste-testing a few is always allowed :)

They’re as pretty as they are easy so they’d be great for a backyard cookout or party and are quick enough for a weeknight meal too!  Our fish was caught last year and they still came out great using frozen fish, so no need to have to have fresh by any means.

I’m so happy to have another go-to seafood recipe in our arsenal and hope that it can be one for y’all’s rotation too!   Seafood is so versatile and easy to prepare, no wonder it’s our favorite choice :)

Easy and Tangy Oven-Fried Fish Tacos

Yield: 6 tacos

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These quick and easy fish tacos are packed with unique and tangy flavors!

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Ingredients

• Fish
• ~3 large fillets of white-fleshed fish, cut into strips or chunks
• 1/2 bag fish fry breading, we use Lemon Pepper
• 1 tbsp cajun seasoning
• 1 egg
• Asian Broccoli Slaw
• 1 bag prepared broccoli or cabbage slaw mix
• 1/2 cup rice wine vinegar
• ~1 tbsp poppy seeds
• Cilantro Lime Crema
• 1 cup Mexican crema or sour cream
• 1/2 cup cilantro
• juice from 1-2 limes
• Pickled Red Onions - I used THISrecipe
• Fresh corn or flour tortillas

Instructions

1. Prepare pickled red onions per recipe and set aside a few hours before serving tacos
2. Oven-Fried Fish
3. Heat oven to 400F and grease baking sheet
4. Whisk cajun seasoning into fish fry
5. Lightly whisk one egg
6. Dredge fish through egg then dry mixture and set on baking sheet
7. Bake for about 20 minutes or until fish is golden and flaky
8. Asian Broccoli Slaw
9. Whisk poppy seeds and vinegar together
10. Pour over slaw and stir to combine
11. Store in refrigerator until ready to serve
12. Cilantro Lime Crema
13. Pulse cilantro, crema, and lime juice in small food processor until well combined
14. Store in refrigerator until ready to serve
15. Layer components in fresh warm flour or corn tortillas and serve pickled red onions on the side

Notes

Fish can also be fried in a Fry Daddy. Fry for about 3 minutes or until the pieces float and are nice and golden brown.

 

Pesto Shrimp Dip

Cilantro Lime Fish Marinade

Bacon Breaded Fried Shrimp

 

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