Last week I had a killer menu planned and everything was deeeeeeeeelicious! Last Sunday before hockey, I was whipping up these Crispy Beach Fish Tacos. I wasn’t so sure the kids would go for them, but luckily they did. I had doubled the recipe hoping that would be the case. And it often is when a meal involves fish – especially white fish.
But before all that, I was prepping away. I had saved a bit of money and bought a head of red cabbage instead of the pre-shredded offering and so I whipped out my mandoline, ready to go! I thinly sliced those stunning radishes and moved on to the cabbage.
I was nearly done with the whole head of cabbage when off came half my pinky finger pad.
Okay, that’s a bit of an exaggeration, but it was a little gruesome there for a bit. I called Shea over to show her what a “real boo boo” looks like and she looked on with worried eyes. She had some questions: does it hurt? Would I like a Peppa Pig bandaid? Yes and yes, my love.
Hockey wasn’t pain-free, but I went for it. And after last night, I won’t complain about my mandoline injury. A guy on my team took a puck to the chin last night that resulted in a front tooth dangling in his mouth and a mouth full of blood. SO PAINFUL. I can’t even imagine. Very thankful for my FULLY caged helmet to protect my face. While he was a sport about a few guys calling him “Chicklets”, I would not be so humored.
No, in fact, I’d have left and called an emergency dentist…not continued playing! At least he went on to score a goal!
So with my caged helmet, it may be next up to invest in a kitchen safety glove for future mandoline use. ‘Cause…these tacos will be on repeat, no doubt!
Crispy Beach Fish Tacos
Author: Nicole Morrissey
Serves: 4 servings (2 tacos each)
- 1 cup panko bread crumbs
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp caynne pepper
- 1 lb cod filets, cut into 1-inch wide strips
- ½ tsp salt and black pepper, to taste
- 1 egg, beaten
- olive oil cooking spray
- 8 (6-inch) corn tortillas
- 1 cup shredded red cabbage
- 2 radishes, thinly sliced
- ¾ cup prepared guacamole
- 1 lime, cut into wedges (optional, for serving)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a shallow bowl, combine the panko, cumin, garlic powder, and cayenne; mix until well-combined.
- Season cod strips with salt and pepper. Working one at a time, dip into the egg, coating completely and allowing excess to drip off. Next, roll in the panko, coating all sides; place onto the prepared baking sheet. Mist the prepared fish with olive oil cooking spray.
- Bake fish for 10-12 minutes or until cooked through and golden.
- To assemble the tacos, place 2 ounces of fish into each tortilla and top with ⅛ cup cabbage, several radish slices, and 1½ tablespoons guacamole.
Serving size: 2 tacos, as prepared Calories: 352 Fat: 9.3 Carbohydrates: 42.0 Sugar: 1.8 Sodium: 581 Fiber: 6.3 Protein: 28.3 Cholesterol: 85
Weekly Menu: March 17th – 21st
- Sunday: turkey meatballs, whole wheat pasta, steamed broccoli
- Monday: beef tacos / taco salad with corn and Spanish rice + guacamole
- Tuesday: breakfast for dinner – hashbrowns, eggs, turkey sausage, fruit
- Wednesday: work dinner for me, leftovers for the girls
- Thursday: homemade pizza on sandwich thins with salad