Capn Crunch Cod Fish Tacos By Food Dudes Recipes

CAP'N CRUNCH COD (FISH) TACOS BY FOOD DUDES

Cap'n Crunch Cod (Fish) Tacos by Food Dudes image

I can't take credit for creating this recipe but I wanted to share as this dish is unbelievably good. It was created by the Food Dudes who run a Food truck here in Toronto. It is pretty easy to prep and can be sped up even more if you purchase premade components from the grocery store. It really comes down to how much time you have to get it all together.

Provided by tommyv622

Categories Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

1/2 cup mayonnaise
1 lime, juice and zest of, finely grated
1/2 teaspoon honey
4 cups packaged coleslaw mix (napa and green or purple napa and green) or 4 cups thinly sliced cabbage (napa and green or purple napa and green)
1 mango, peeled, pitted, julienned
1 carrot, peeled, julienned
1/2 field cucumber, seeded, julienned with skin
1 green onion, thinly sliced
1/2 cup cilantro leaf, chopped
1 avocado, peeled, pitted
4 garlic cloves, minced
1 green onion, thinly sliced
1 lemon, juice of
1 pinch kosher salt
1/2 teaspoon hot sauce (to taste)
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
1/4 cup milk
3 cups Cap'n Crunch cereal
1 1/2 lbs boneless skinless cod, cut in to bitesize strips
vegetable oil (for frying)
12 small corn tortillas, warmed

Steps:

For slaw, in small bowl, whisk mayo, lime juice and zest, and honey.
In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use.
For guacamole, in bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use.
For cod tacos, put flour in shallow bowl. Season with salt and pepper.
In second bowl, whisk eggs and milk.
Put cereal in food processor. Process into fine crumbs. Place in shallow bowl.
Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate.
In large cast-iron skillet, heat 1-inch (2.5-cm) oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels.
To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod.

Nutrition Facts : Calories 285.1, Fat 9, SaturatedFat 2, Cholesterol 74.2, Sodium 419.2, Carbohydrate 36.9, Fiber 3.9, Sugar 9.7, Protein 15.6

CRUNCHY FISH TACOS

Crunchy Fish Tacos image

The fish in these tacos get their amazing crunch from Old El Paso® taco shells.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

9 Old El Paso™ taco shells
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 lb tilapia fillets
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 cup pico de gallo salsa
1/2 cup sour cream

Steps:

Heat oven to 425°F. Line cookie sheet with foil.
Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g

BAKED COD FISH TACOS

Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

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