This recipe post for Crispy Fish Tacos is sponsored by the National Fisheries Institute.
Happy (almost) Friday! I know it’s not Tuesday but I have tacos for you today. In our house we can eat tacos most nights of the week and Tuesday is just an excuse to eat more tacos—can you relate?
One thing our family is working on is adding more fish to our meals, since the Dietary Guidelines recommend eating fish 2–3 times per week. If you’re like me, you’ll happily hit that target when the fish comes in taco form. Who’s with me?
This recipe uses seasonal produce like pomegranate arils and crisp pear, yet is easy to prepare at home. Fish cooks quickly, so you can have dinner or a hearty lunch on the table in about 25–30 minutes with these Crispy Fish Tacos.
One of the things I love about cooking with fish is simplicity. There are many healthy options—salmon, tuna, halibut, and mackerel are well known for their omega-3 fatty acids, which support brain and eye health. Cod is often overlooked, but it’s a great choice too: it provides omega-3s and is among the few dietary sources of vitamin D.
If you prefer to get nutrients from food rather than supplements, including fish regularly is an easy and tasty strategy. For more seafood recipe ideas, check sites focused on fish and healthy eating for inspiration.
Crispy Fish Tacos with Pomegranate, Pear and Honey Lime Crema
★★★★★
5 from 1 reviews
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
Description
Crispy baked cod tucked into tortillas and topped with pomegranate arils, shredded pear, and a tangy Honey Lime Crema. Bright, crunchy, and simple to make at home.
Ingredients
- Fish Tacos
- 12 oz cod fillet
- 1/2 cup Greek yogurt
- Juice of 1/2 lime
- 1 tablespoon honey
- 1/2 cup panko breadcrumbs
- 1/2 cup unsweetened coconut flakes
- Pinch of salt and freshly ground pepper
- 1 tablespoon coconut oil, melted
- 6–8 small corn or flour tortillas
- Honey Lime Crema
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon sriracha (or to taste)
- Juice of 1/2 lime
- Toppings:
- 1/3 cup pomegranate arils
- 1 crisp pear, shredded
- Fresh cilantro
- Shredded cheddar cheese
- Shredded Napa cabbage
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, whisk together 1/2 cup Greek yogurt, the juice of 1/2 lime, and 1 tablespoon honey.
- In a separate shallow dish, combine panko breadcrumbs, coconut flakes, and a pinch of salt and freshly ground pepper.
- Cut the cod into strips about 1½–2 ounces each so they fit comfortably in the tortillas.
- Dip each fish strip into the yogurt mixture, then press into the breadcrumb-coconut mixture to coat, and arrange on the prepared baking sheet.
- Pour the melted coconut oil over the coated fish strips or lightly spray them with cooking spray.
- Bake for 15–20 minutes. In the last 2 minutes, switch to broil to crisp and brown the coating—watch carefully to avoid burning.
- While the fish bakes, make the Honey Lime Crema: in a small bowl whisk together 1/4 cup Greek yogurt, 1 tablespoon honey, 1 teaspoon sriracha, and the juice of 1/2 lime until smooth.
- Assemble the tacos: warm tortillas, then layer shredded Napa cabbage, pomegranate arils, shredded pear, baked crispy cod, a drizzle of Honey Lime Crema, shredded cheddar, and cilantro. Serve immediately.
This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.