It’s no secret I’m totally addicted to Sriracha sauce. But ONLY Trader Joe’s brand. I find the stuff with the green cap to be too spicy and the salt content is much higher too. It’s amazing on eggs, mixed with macaroni and cheese, sour cream, added to stuffed peppers… (to name a few) or mixed with this amazing remoulade for these fish tacos!
Remoulade is a fancy term for sauce-made-with-mayo. Or something like that. It may not look like much but it’s packed with flavor and totally necessary for these tacos!
Fish tacos are one of my favorite restaurant menu items. Probably because the fish is always deep fried or blackened in a way I can’t duplicate at home. I deep fry nothing. I blacken nothing…on purpose. After making these I no longer need to order them out. They were EASY and the family raved about them. WINNER WINNER FISHY DINNER! Boom!
The main star of these tacos is frozen cod I purchased from Costco. Each filet comes individually vacuumed sealed (5 large pieces per bag) which makes getting dinner ready a breeze. (And why are cute socks so stinkin expensive?! New socks do make me happy, especially my pink and gray chevron ones.)
To thaw the filets I just followed the directions on the bag and put them in a bath of cool water and changed it every 5 minutes for about 15-20 minutes. We had 1 filet leftover and that’s after polishing off 7 tacos! For the record that was 3 corn tortilla tacos for me, 3 flour tacos for My Love, 1 flour taco for the GG, and just some plain fish for Linc!
The smaller and thicker filets were still slightly frozen in the middle after a 20 minute luxurious water bath. No worries! While the fish was thawing I made the cabbage and carrot (not pictured, it was an after thought) slaw. Purple and orange have always been my favorite color combos…these fish tacos were just meant to be.
Into the bowl goes julienned purple cabbage, cilantro, lime juice, and honey…and of course the carrot sticks, which not only provide more veggies but a wonderful crunch and pop of color…use your imagination.
After the cod was semi-90%-thawed I begin the breading process. They get dredged first in egg then tossed in a mixture of panko, salt, pepper, cayenne pepper, smoked paprika, dried oregano, garlic powder, and cumin!
Since mine were still a little frozen in the center I baked them for 10 minutes on each side. After 20 minutes I jabbed a fork in the thickest one and gave a little twirl…perfect white fluffy cod! Time to plate!
Have mercy…huge flaky pieces of fish with that remoulade and crunchy slaw. Paired with some Peach Blue Moon…it doesn’t get better than this folks.
And if you’re craving them again for lunch the next day but too lazy to heat up a corn tortilla (don’t judge)…serve it likeathees:
- adapted from The Hungry Apple
- 3 Cod filets, fresh or frozen, cut in half to form smaller pieces or strips.
- 10 corn or small flour tortillas
- 1 egg
- 1/2 head of purple cabbage, julienned
- 3/4 cup matchstick carrots
- 1 tsp honey
- juice of 1/2 a lime
- 2TB chopped cilantro
- dash of salt and pepper
- 1/4 tsp salt
- pepper to taste
- dash of cayenne pepper
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup panko
- 1/2 cup light olive oil mayo
- 1/2 cup fat free sour cream
- 1 large garlic clove, minced
- 1/4 tsp cumin
- dash of cayenne, salt and pepper
- juice of 1/2 lime
- 1/2 tsp sriracha sauce
- 1. Combine all ingredients for the remoulade in a small bowl and set aside in the fridge.
- 2. In another bowl mix together cabbage, cilantro, honey, lime, carrots, salt and pepper and set aside in fridge as well.
- 3. Combine seasonings and panko for breading. Dip each filet in egg then panko seasoning using a spoon to help coat the fish to ensure the seasonings aren't resting on the bottom. 4.Lay each filet on a greased cookie sheet and Bake at 450 for 10 minutes each side. Adjust time by a few minutes if your filets are more or less frozen in the middle.