Tecate Fish Tacos

Here’s a simple recipe to get more fish into your weekly meal plan. This crispy taco recipe features panko-crusted fish, foolproof chipotle crema, and your favourite toppings… as long as avocado is among them!

Chipotle Crema Ingredients

• 1 chipotle chili in adobo sauce
• ½ cup plain Greek yogurt (or mayo)
• 1 tbsp. lime juice
• ¼ tsp. fine sea salt

Crispy Fish Ingredients

• 1½ pounds firm white fish, such as cod or halibut, cut into 1‑inch cubes
• 1 egg, whisked
• 1 cup panko breadcrumbs
• 4 tsp. taco seasoning
• 1 tsp. New Roots Herbal’s Fermented Beet Powder
• A pinch of sea salt and freshly cracked black pepper to taste

Taco Ingredients

• 6 corn or flour tortillas, warmed
• 2 fresh avocados, peeled, pitted, and sliced
• Toppings of choice (lettuce, tomatoes, cilantro, red onions, cheese, etc.)

Chipotle Crema Instructions

Combine ingredients and blend until smooth.

Set aside.

Crispy Fish Instructions

Preheat oven to 375 °F (190 °C). Spread the panko out in an even layer on a medium baking sheet. Bake for 5–7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown (keep a close eye on the panko so that it does not burn). Transfer the panko to a medium bowl, and dust off the baking sheet for future use.

Add seasoning to the panko. Whisk until uniform.

Arrange your “mise en place”: 1) fish, 2) whisked egg, 3) panko mixture, and 4) parchment-covered baking sheet. Dip fish cube in egg. Transfer to panko blend and gently press until coated on all sides. Place fish cubes on baking sheet.

Place in the oven and bake for 10 minutes until cooked through and flakes easily (internal temperature should be 145 °F [65 °C]). Fish should easily flake for preparation.

Taco Instructions

Lay a bed of shredded lettuce followed by the fish and get creative. Drizzle with the chipotle crema and serve immediately.

Makes 6 tacos.