Breaded Hake Tacos

Breaded Hake Tacos

Serves 4

Ingredients:

1 cup panko breadcrumbs

1 Tablespoon avocado or olive oil

½ teaspoon sea salt

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garlic powder

¼ teaspoon smoked paprika

1 lb flaky white fish, cut into 4-inch pieces (1.5-2 oz each)

⅓ cup mayo

Directions:

1. Preheat oven to 400F. 

2. Make breadcrumb mixture by combining breadcrumbs with oil, salt, and spices (oregano, cumin, coriander, garlic powder, and smoked paprika). Set aside in shallow bowl. 

3. Brush fish with thin layer of mayonnaise and then coat evenly in breadcrumbs.  

4. Place on rimmed baking sheet on center rack and bake for approximately 10 minutes or until it is cooked through and opaque and bread crumbs start to become golden brown. 

Plating:

Tacos: corn tortillas plus smoky crema, purple cabbage slaw, salsa, fresh cilantro, avocado, sliced jalapeno 

Ingredients (per serving):

3 each 6-inch corn tortillas

2 Tablespoons Smoky Mayo (2 teaspoons per taco)

3 pieces breaded fish (1 per taco)

3 Tablespoon diced avocado (1 per taco)

1 jalapeno, sliced into rounds (a few slices per taco)

½ cup pickled red cabbage (2-3 Tbsp per taco) 

Juice from 1 lime (squeeze of lime per taco)

Few dashes of hot sauce (a dash per taco)

Variations:

• Different spice mixture for breadcrumbs (or none at all)

• Can use mayo instead of egg for the breading technique.

• There are different ways you can cook your fish they are in the Oven or the Air Fryer or Pan-frying or Deep Frying.

Cooking Tips:

• Cook fish on oven rack so it doesn’t get soggy, stays crispy.