Check out the full recipe below.
http://www.thefishermansmarket.ca/ -want to learn more about healthy, sustainable seafood, and where that seafood comes from?
This video will not only give you a great recipe for classic fish tacos but will also show you how fun and easy it is to make them. **Spoiler Alert** the secret is corn masa tortillas! The Fisherman’s Market specializes in high quality seafood meals that will not break your bank account and most importantly, anyone can make!
The True Cod and Smoked Albacore Tuna used in this video come directly from the Fisherman’s Market through their contacts on the west coast. Caught in the deep, cold waters of the pacific north west our true cod is an amazing source or lean protein packed with omega 3’s, B12’s and vitamin D. With large, tender flakes and a mild yet slightly sweet flavor, true cod has the diversity to fit any recipe. The smoked albacore tuna is BC hook and line and cold smoked to buttery perfection. Only the choicest products are sold at the Fisherman’s Market and we are experts in where our seafood comes from and how its is caught or harvested.
Classic Fish Tacos Serves 4-6
16-20oz True Cod Fillet (Skin off, bone removed)
6-8oz Smoked Albacore Tuna cut into thin slices
1 Tbsp Coconut Oil or Olive Oil
1 Cup Panko Bread Crumbs (gluten free option use quinoa flakes)
1 Lg Avocado pitted and sliced
1 Bunch cilantro diced
2 Mango’s pitted and chopped (or any fresh seasonal fruit)
1 Bag (454g) Coleslaw
1 tbsp Adobe Sauce (the sauce inside a can of smoked jalapenos)
1/2 Cup Sour Cream
12-16 Corn tortillas
Step 1: Cut True Cod into 3/4 oz portions. Coat cod with the beaten egg then roll in Panko bread crumbs. Pan Sear coated fish in oil at medium high heat for 3 minutes a side. Remove fish after cooking onto a plate lined with a paper towel to dry access oil off fish.
Step 2: Mix together coleslaw, sour cream, and adobe sauce and place in serving bowl for a topping for the taco.
Step 3: Mix together fresh mango (or seasonal fruit) juice of half a lime, and 1 tsp cilantro for a fresh fruit salsa. Place in serving bowl as a topping for taco.
Step 3: Slice up remaining lime and a half into quarters and serve on a plate with sliced avocado, smoked albacore tuna, and remaining sprigs of cilantro.
Step 4: Finally heat up corn tortillas in a pan or flat grill for 30 seconds a side and and serve warm. Place a chunk of the fish in the center of the taco and add toppings of your choice.
To make your own corn tortillas is super fun, easy and inexpensive. Interested in trying it out? Check out the link for everything you need to know.
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