Northwest Fish Tacos Recipe
panko crusted alaskan cod, poblano crema, escabeche slaw, flour tortilla
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Ingredients
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Fish Tacos
Method
Preparation
- 1
Prepare the Escabeche Slaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together apple cider vinegar, sugar, and salt. Pour over the cabbage mixture and toss to combine. Allow to marinate for at least 30 minutes.
- 2
Make the Poblano Crema
Roast the poblano pepper over an open flame or in the oven until charred. Let it cool, peel off the skin, and remove seeds. Blend the roasted poblano with sour cream and lime juice until smooth. Season with salt to taste.
- 3
Prepare the Cod
Preheat the oven to 400°F (200°C). Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Season cod fillets with salt and pepper, then dredge in flour, dip in egg, and coat with panko breadcrumbs. Place on a baking sheet.
- 4
Bake the Cod
Bake the panko-crusted cod in the preheated oven for 12-15 minutes or until golden brown and cooked through.
- 5
Assemble the Tacos
Warm the flour tortillas in a dry skillet. Place a piece of baked cod on each tortilla, top with escabeche slaw and drizzle with poblano crema. Serve immediately.
