Quick and Crispy Fish Tacos
From freezer fudge to flaky biscuits and peach crumble to potato pancakes — you better believe we find ways to use our flax. This recipe is no exception as we transform a few basic ingredients into delicious, crispy fish tacos!
Flaxseed In a Taco?
Our whole milled flaxseed is the perfect ingredient in both sweet and savory meals because the fine texture and mild flavor blend right in with your favorites. Often times when you’re breading meat or fish, the recipe calls for a beaten egg to help the flavorful breading adhere to the meat.
You don’t need eggs when you can use a flax egg! Sure, we use flax eggs in baking, but they are just as convenient of a binder in meatballs or between meat and breading. Not to mention the extra dose of health benefits!
Fish Tacos and More
This recipe focuses on breading and baking fish to make a crispy, crunchy center to a loaded fish taco. If tacos aren’t your thing or if you don’t have time to fuss with layering, just make the fish and serve it alongside a grain and some veggies. Layer up rice or quinoa, roasted veggies, and your baked fish for a quick weeknight dinner. Drizzle with a sauce or dressing of your choice and you could even use leftovers for lunch the next day.
If you decide tacos are on the menu, let your imagination roam as you peruse your fridge, freezer, and pantry. All you need is a base: flour or corn tortilla, egg white wrap, lettuce wrap (whatever vessel you desire); the main event: fish, chicken, tofu; and toppings galore.
Top your crispy fish tacos with shredded cabbage, cilantro, and radishes — or take a spicy approach with buffalo sauce, shredded lettuce, and ranch dressing. The options are endless!
How do you like to build your tacos? Tag us @manitobamilling so we can see what you create!
Crispy Fish Tacos
- 3 tilapia fillets (or fish of choice) thawed
- 2 flax eggs 1 flax egg= 1 Tbsp Manitoba Milling Smooth Whole-Milled Flaxseed + 3 Tbsp water
- 1/2 cup crushed saltine crackers about 15 crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 teaspoon olive oil or oil spray
- 6 tortillas corn or flour
- 1 cup shredded purple cabbage
- 1/2 cup sliced radishes
- 1 lime sliced into wedges
- 1/4 cup cojita or shredded cheese optional
- 1/4 cup salsa or crema optional
- Preheat oven to 425℉. Prepare a baking tray or glass baking dish with parchment paper or aluminum foil. Drizzle or lightly spray with oil.
- In a medium bowl, prepare the two flax eggs by whisking together flaxseed and water. Let sit for at least three minutes to thicken.
- In another medium bowl, toss together the crushed crackers, garlic powder, onion powder, dried parsley, paprika, and pepper until combined.
- Dip one of the fish fillets in the flax mixture, turning to coat both sides. Transfer the fillet to the bowl with the breading and turn to coat. You may need to press the coating on the fish and turn a few times until it's fully breaded.
- Transfer the breaded fillet to the prepared baking sheet. Repeat the breading process with the remaining fillets.
- Gently drizzle the remaining oil (or lightly spray) over the breaded fish.
- Bake at 425℉ for 15-20 minutes, or until the fillets are golden brown and the internal temperature reaches 145℉.
- Remove fish from the oven and let cool slightly before assembling your tacos with the remaining ingredients.