Northwest Style Fish Tacos Recipe
panko crusted alaskan cod, poblano crema, escabeche slaw, flour tortilla
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Ingredients
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Ingredients
Method
Directions
Prepare the Fish
Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs. Season the cod fillets with salt and pepper, then dredge each fillet in flour, dip in egg, and coat with panko.
Bake the Fish
Place the breaded cod on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 15-20 minutes or until the fish is golden brown and cooked through.
Make the Poblano Crema
Roast the poblano pepper over an open flame or under the broiler until charred. Once cool, peel off the skin, remove the seeds, and blend with sour cream and lime juice until smooth. Season with salt to taste.
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 a drizzle of poblano crema. Serve immediately.