I hope you had a wonderful 4th of July! Like most holidays – food, alcohol and dessert often laden the picnic table (I know they sure did at my Minnesotan family-reunion festivities). Get back on track while enjoying summer feasts with this delicious recipe for fish tacos – the perfect combination of sweet, tangy and crispy. And best of all it is super healthy and easy to make! Typical fish tacos are laden with refined-flour breading and deep fried in saturated oils. This recipe utilizes whole corn meal for the batter, a touch of extra virgin olive oil and are baked to a crispy perfection. Then, sandwiched between fresh tortillas, lettuce, sliced radishes, shredded carrots and topped off with my flavorful mango salsa recipe.
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For the Fish:
- 4 Tilapia Fillets, cut into 1 inch cubes
- 1 egg, whisked
- 1 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- 1 Cup Whole Ground Cornmeal
- 1 tsp. Salt
- 1 tsp. Cumin
- 1 tsp. Fresh Ground Black Pepper
Marinate the fish cubes in the lime juice, egg and olive oil for about an hour in the refrigerator. In a large zip-lock freezer bag, combine the dry ingredients. Place the marinated fish (and any liquid) into the bag, seal tightly and combine until all of the fish is covered with the cornmeal mixture.
Lay the fish pieces in one layer on a greased baking sheet (I use Spectrum Organics Grapeseed Oil). Bake at 375 F for 20 minutes, or until fish is cooked through and the outside is crispy. Stir the fish occasionally while cooking. These delectable fish-nuggets are so good you will never even know they are baked and not fried!
Fresh Mango Salsa:
- 1 Large Mango, cubed
- 1 Large Nectarine, cubed
- Small bunch Cilantro, chopped
- 1 Small Red Onion, finely chopped
- 1 Clove Garlic, minced
- 2 Tbsp Lime Juice
- 1/2 Tbsp Agave Syrup
- Pinch Salt
Combine all ingredients and let the flavors meld in refrigerator for a couple of hours before serving.