Oat Crusted Fish Tacos
I love a good taco and with summer around the corner, it's only natural to share this recipe. These tacos are easy, tasty and awesome for those hot summer nights.
*these are store bought and dependent on how you like your tacos*
Soft whole grain tortillas
Grapeseed oil (any light frying oil)
Oat Crusted Fish
1.5 cups of Rolled Oats
1/2 tbsp Paprika
1/2 tbsp Cumin
1/2 tbsp Garlic powder
4 White fish fillets (Basa, MB Pickeral, or Tilapia) ~ try and buy sustainably caught fish!
1/2 Red Cabbage
1/2 tsp salt
3 diced Jalapeño
2 tbsp Lime juice
2 tbsp Lime Juice
1/2 cup Salsa (I made my own ~secret recipe~, but any store bought red pepper salsa works!)
1 lime (sliced)
In an airtight container, cut radishes into small cubes, and cover the radish with the salsa and lime juice. Apply the lid and shake! Voila "pickled radish"!
Cut the red cabbage into a slaw, have the red cabbage into a colander, and add the salt. This helps reduce the moisture of the cabbage, let it sit for 15 mins, and use a paper towel to dry out the water! Add the diced jalapeño and lime juice, and begin to stir up the slaw! YUM!
In a blender, blend oat crust (oats and spices) until finely ground. The oats add a flakiness to the fish.
If your fish is frozen, thaw and cut into cubes. If your fish is fresh, clean and cube. Heat the oil of choice in a frying pan at medium heat. While the oil is heating, cover the fish in the oat crust.
Begin to fry the fish cubes, you'll know when its ready when you drop the fish and theres a sizzle. The oats provide a nice crust, that becomes golden as it begins to cook. The fish will be done when it flakes open, and goes from translucent to white.
Serve how ever you like your tacos on warmed tortilla shells.
My preference: Tortilla, Salsa, fish, slaw, radish, feta, and a squeeze of lime (SO GOOD)
If you have any questions, let me know!! I love tacos!