Summer. It usually means hot (and humid) days, being outside, and eating light.
When I say “eating light“, I don’t mean “light” as in “not eating a whole lot” – I mean “light” as in “eating meals that are light in flavor“.
There is a reason why winter = comfort food season. People want to sit at home wrapped up in a blanket eating a plate of hot cheesy pasta casserole or a bowl of hot creamy soup. No one wants to do all that when it’s 95 degrees out.
Well, I don’t mind it that much, but I know most people would prefer not eat a steaming hot bowl of soup when they’re hot and sweaty already.
I think tacos are the perfect summer food. It’s light, easy to make, customizable, healthy, and its flavor can be easily tweaked based on what meats you make and what toppings you add to it.
Chicken fajitas.
Carnitas.
Barbacoas.
Seafood (fish, shrimp, etc).
Then pile on the toppings that you like: Beans. Cheese. Lettuce. Tomatoes. Avocados. Sour cream.
No matter what your preference is, there’s usually a perfect taco for you. You can have a family of picky (and non-picky) eaters, but when it comes to tacos, everyone can easily add their favorite toppings and be a happy camper at the dinner table.
Now that I’ve done enough rambling, let me talk about these tacos. They’re simple. They’re healthy. They don’t take a whole lot of prep time in the kitchen, and they’re delicious. Deeeee-licious.
I basically took my crispy cod sandwich with spicy mayo, eliminated the bun, cut the fish fillets into fish sticks, and put them in a soft flour tortilla. Drizzle on the spicy mayo, and viola! Fish tacos.
Yep, it’s that easy. Easy peasy.
- 1 lb cod filets
- 1 egg
- 1 cup plain panko bread crumbs
- 1 package of 6" flour tortillas
- An assortment of toppings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup mayo
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon hot sauce, depending on taste
- Preheat oven at 350 degrees. Line a baking sheet with aluminum foil and set aside.
- Place cod fillets on a plate and pat dry with paper towels. Slice/cut the fillets into sizes of fish sticks, about 2" pieces. Season with salt and pepper.
- In a large bowl, whisk the egg. In another large shallow bowl, combine all the ingredients for the panko bread crumbs (and its seasonings).
- Dip the fish sticks into the egg wash. Transfer them to the shallow bowl containing the bread crumbs. Flip them around a couple times, making sure that every inch of it is covered with the bread crumbs, transfer to baking sheet (you may have to do this in several rounds to prevent overcrowding of the bowls). Bake for 20 minutes until the bread crumbs look golden and crispy.
- In the meantime, make the spicy mayo: combine all the ingredients in a small bowl, whisk to combine. If desired, transfer the mayo into a small Ziploc bag and cut a small hole in the corner for easy drizzling.
- Once the fish is done cooking, assemble your tacos: place a few fish sticks in the middle of your tortilla, top with toppings, and drizzle with the spicy mayo.
- Serves 2-3
- We warmed the tortillas up in a small pan over medium-high heat, about 15 seconds on each side.
So what are you waiting for? Put this on your meal planner for the week!
Enjoy!
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