Fish Tacos Recipe
panko-breaded white fish, fresh cabbage, & pickled carrots tossed in avocado ranch on flour tortillas & served w/ hot honey
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Ingredients
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Fish Tacos
Method
Preparation
- 1
Prepare the Fish
Preheat your oven to 400°F (200°C). Season the white fish fillets with salt, black pepper, and lime juice. Dredge each fillet in panko breadcrumbs until fully coated.
- 2
Bake the Fish
Place the coated fish on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 15-20 minutes, or until golden brown and cooked through.
- 3
Make Avocado Ranch Dressing
In a blender, combine the ripe avocado and ranch dressing. Blend until smooth and creamy. Adjust seasoning if necessary.
- 4
Prepare Pickled Carrots
In a small bowl, combine the julienned carrots with some salt and lime juice. Let them sit for about 10 minutes to lightly pickle.
- 5
Assemble the Tacos
Warm the flour tortillas in a skillet. On each tortilla, place a piece of baked fish, a handful of shredded cabbage, and some pickled carrots. Drizzle with avocado ranch dressing and a drizzle of hot honey.
- 6
Serve
Serve the fish tacos immediately with extra lime wedges and hot honey on the side.
