Here is an absolutely delicious, healthy and quick recipe for baked fish tacos, a great alternative to your usual fajita kit.
I do eat a lot of fish, but I know a lot of people who just don’t like it. These crispy fish goujons are a great way to get people to eat and enjoy fish as they are crispy, flavoured with delicious fajita spices and work really well as an alternative to chicken.
What’s even better about this, is you can now buy really good quality frozen fish that defrosts well and is great for this recipe. Don’t get me wrong, if I was going to prepare a lovely salmon, cod or mackerel fillet as the main focus of the meal, I would get fresh fish, however, as this is going to be cut in strips, seasoned well and bread crumbed, frozen fish works perfectly and is a great, healthy and cheap protein to whip up a meal like this in no time.
(serves 2 -4, depending how hungry you are)
1 bag of frozen haddock, basa, cod or firm white fish (you can use fresh if you prefer), you usually get 2 large whole fillets or 3-5 small fillets in a pack
1/2 tsp each of cumin, paprika, cayenne pepper, ground black pepper, salt, sugar
5 tbsp flour
150g of panko breadcrumbs
8 small corn/flour tortillas
Serve with different toppings and sauces, such as my recipes for Guacamole, Salsa and creamy (low fat) hot sauce dip
- Pre-heat the oven to 180oc
- Cut the fish fillets into 16 strips (you want 2 goujons per taco)
- Get 3 separate bowls or plates, put the flour in one, the cracked and beaten eggs in another and the breadcrumbs in the last
- Mix all of the spices in a bowl and put half of the mix into the breadcrumbs, mix well, and the rest into the flour, mix well again
- Dip one fish strip at a time in the flour, shake well, then into the egg, followed by rolling it into the breadcrumbs until well covered. Repeat until they are coated. Lay the coated fish strips on a baking tray in a single layer
- Bake in an oven for 30 minutes, turning half way, until they are crispy and brown
- Serve the goujons in a tortilla with some fresh guacamole, salsa and some hot sauce