Pistachio-Crusted Fish Tacos
Servings 2
Ingredients
GUACAMOLE
- 2 avocados cubed
- 1/2 cup red onion diced
- 1/4 cup fresh cilantro leaves chopped
- 1 lime juiced, plus more as needed
- 1/2 tsp sea salt
- fresh ground black pepper to taste
FISH
- 1/2 cup shelled, unsalted pistachios
- 1 tbsp ground flaxseed
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1 large egg
- 2 (8-ounce) wild-caught cod filets, cut in half thawed, if frozen
- 3 tbsp avocado oil plus more, if needed
TACOS
- 4 corn or grain-free tortillas, warmed (I like Siete)
- shredded purple cabbage
- fresh cilantro chopped
- lime wedges
Instructions
GUACAMOLE
- In a medium bowl, combine all the guacamole ingredients, mashing with a fork to your desired consistency. Taste and adjust the seasonings, adding more lime juice, salt, or pepper as needed. Set aside.
FISH
- Place the pistachios in a food processor, and pulse two or three times, just until there is a mixture of larger and finer pieces. Transfer the nuts to a deep bowl, and add the ground flaxseed, paprika, chili powder, garlic powder, and salt. Mix well and set aside.
- In a separate deep bowl, whisk the egg.
- Dip a piece of the cod into the egg wash to coat, then place the fish in the pistachio mixture, pressing down gently on each side so the breading completely coats the outside of the fish. Transfer the fish to a plate, and repeat with the remaining pieces.
- In a medium-sized skillet over medium heat, heat the oil. Working in batches if necessary, add the fish and cook for 4 to 5 minutes per side or until the outside is golden brown and the inside is flaky.
TACOS
- Place each filet in a warm tortilla, or, for smaller portions, flake some fish onto each tortilla. Top each taco with guacamole, shredded cabbage, and cilantro. Serve with lime wedges. Hope you love this meal as much as we do!