Blackened Fish Tacos with Chiptole Yogurt Sauce

Serves: 4

Prep: 20 mins

Cook: 10 mins

Ingredients

4 small fresh or thawed out frozen fillets (fish of choice)

1 cup (120g) panko bread crumbs

3 tsp. paprika

1/2 tsp. cayenne pepper

3/4¾ tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt 

1/8 tsp. pepper

2 eggs

16 small soft taco shells

Slaw:

3 cups (210g) shredded cabbage

1 tsp, apple cider vinegar

pinch salt and pepper

Chipotle Yogurt Sauce:

1/2 cup (120g) Dairy Free Yogurt or Plant-Based Yogurt

1 tsp. paprika

1 tsp. chili powder

2 tbsp. lime juice

1 tsp. honey

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
653	22	67	45

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix the panko breadcrumbs, and spices together in a shallow baking dish.

3. Place the egg into a separate shallow dish and beat well.

4. Now take the fillets of fish and place them one at a time, first into the egg wash and then into the panko mixture. Cover the fish in the breadcrumbs.

5. Once all fish have been coated in the panko, place them in a preheated non-stick pan that has been sprayed with oil.

6. Place 2 fish fillets at a time into the pan and sear each side for 1 minute and remove from the pan. Re-spray the pan with oil and repeat for the next 2 fillets. Place the seared fish onto a baking sheet and place it in the oven for 8 minutes.

7. While the fish is cooking, shred the cabbage (use green or purple cabbage, or a combination of both). For ease, use a food processor with an appropriate cutting blade, alternatively thinly slice with a knife. Place the cabbage into a bowl and add 1 teaspoon of apple cider vinegar and a small pinch of salt and pepper. Mix well and set aside.

8. With 3 minutes left on the cooking time for the fish, wrap the soft taco shells in foil and place them in the oven to warm up.

9. To make the yogurt dip, place the yogurt into a small bowl and add the lime juice, chili powder, honey, and paprika and mix well.

10. The fish is cooked when it is flaky but not dry on the inside, the internal temperature should be 145°F (63°C).

11. To assemble the tacos take a taco shell and fill it with a few small pieces of fish, top with cabbage slaw, and chipotle sauce.

Tip: Other topping options are sour cream, salsa, guacamole, and feta cheese. 

Note: Makes 16 tacos & nutrition for 2 tacos.