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Fish Tacos

iStock 000013396079XSmall 300x199 Fish Tacos

Fish Tacos
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 1 cup Panko
  • 1 egg, slightly beaten with 1 teaspoon water
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • Vegetable oil, for frying
  • 1 pound boned, skinned white fish (cod, catfish, halibut)
  • 24 warm corn tortillas
  • ½ head shredded cabbage
  • Lime wedges
  • ½ cup good mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon chipotle powder, or to taste
  • 3 ripe plum tomatoes, seeded, finely chopped
  • ¼ cup small white onion, finely chopped
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 jalapeño, seeded, finely chopped
  • Juice of 2 limes
  • Kosher salt & freshly cracked black pepper, to taste

  1. In a bowl, whisk together flour, salt and cayenne pepper.
  2. Rinse fish and pat dry. Cut into 2-inch pieces.
  3. Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
  4. Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
  5. Fry until golden brown, about 2 minutes.
  6. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
  7. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!

Chicken Tacos

Chicken taco Chicken Tacos

Chicken Taco

Chicken Tacos
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

These chicken tacos start with leftovers from a rotisserie chicken.
  • 8 ounces shredded leftover chicken from store-bought or homemade rotisserie chicken
  • 1 red pepper, seeded and sliced into strips
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Condiments:
  • Shredded lettuce
  • Shredded Monterey Jack cheese
  • Diced onion
  • Diced avocado
  • Salsa
  • Cilantro, chopped
  • Sour cream

  1. Heat olive oil in skillet over medium high heat.
  2. Saute red pepper until crisp tender, about 7 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add shredded chicken and seasonings and cook until heated through.
  5. Fill the taco shells with the chicken.
  6. Serve with condiments on the side.

WW Points = 5 without condiments

imggrocerylist Chicken Tacos