Panko-Crusted Fish Tacos with Kiwifruit Salsa
 
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These panko-crusted fish tacos with kiwifruit salsa are sure to be a hit with your whole family. The key to this recipe is the kiwifruit salsa which adds juicy sweetness and a little spice.
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Recipe type: dinner, kid-favorite, dairy-free
Serves: 4 servings
Ingredients
  • SALSA
  • 2 kiwifruit, skin removed and diced
  • 1 nectarine (or peach), diced
  • 2 tablespoons chopped cilantro
  • 3 tablespoons chopped green onion
  • 2 tablespoons lime juice
  • FISH
  • 1 large egg
  • 1.25 pounds cod, cut into 2-3 inch pieces
  • 1 cup whole wheat Panko bread crumbs (or half whole wheat, half regular)
  • ½ teaspoon Kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coriander
  • Cooking spray (such as coconut or olive oil)
  • ACCOMPANIMENTS
  • 8 corn tortillas
  • 4-6 romaine lettuce leaves, chopped
  • (hot sauce - optional)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Make the salsa by combining the kiwifruit, nectarine, green onion, cilantro, and lime juice in a small bowl and tossing. Set aside.
  3. Crack the egg into a shallow bowl. Beat lightly and add the cod pieces.
  4. Add panko, salt, garlic powder, and coriander to a resealable gallon-sized plastic bag. (A bowl works too). Add the cod to the bag, seal, and shake to coat evenly.
  5. Place the panko-crusted cod on a baking sheet and spray top lightly with the coconut or olive oil. Bake for about 12 minutes, or until starting to brown and cooked through.
  6. Wrap all corn tortillas in foil and heat in the oven during the last 3-5 minutes of cooking fish. (Alternatively, you can heat them individually on a skillet).
  7. Serve immediately as fish is best when freshly cooked. Assemble tacos by topping the heated corn tortillas with the shredded lettuce, panko cod, and kiwifruit salsa. (Drizzle with hot sauce if desired.)
Recipe by Hälsa Nutrition at https://halsanutrition.com/panko-crusted-fish-tacos-kiwifruit-salsa/