Serve: 6
Ingredients
Fish Marinade
1 lb fish (tilapia, cod, or red snapper)
1 tsp FRESH IS BEST taco seasoning
½ lime juiced
3 tbsp olive oil
Batter
1 tsp FRESH IS BEST taco seasoning
¾ cups corn starch or flour
1 egg, whisked
1 cup crushed FRESH IS BEST tortilla chips
Pineapple Salsa
¼ of pineapple diced
¼ of a red onion diced
1 mini cucumber diced
1 tsp of lime juice
½ - 1 jalapeno diced
Salt and pepper to taste
1 tbsp honey
Sauce
¼ cup sour cream
1 avocado or ¼ cup FRESH IS BEST guacamole
¼ - ½ tsp FRESH IS BEST taco seasoning
3 tbsp milk or water
½ tsp hot sauce
Coleslaw
½ bag coleslaw
1 tbsp lime juice
2 tbsp olive oil
½ jalapeno
2 tbsp cilantro
1 tsp cumin
Salt and pepper to taste
Directions
Cut the fish fillets in half. Make the fish marinade and marinate the fish for 20 minutes.
While fish is marinating, make the batter. Pulse the tortilla chips in a food processor. Put flour, crumbled Fresh is Best tortilla chips and the egg in 3 separate bowls. Add Fresh is Best taco seasoning to the flour.
Preheat the oven to 400F
Batter the fish. Dry off the fish, dip the fish in the flour. Then dip the fish in the egg and lastly dip the fish in the Fresh is Best tortilla chips.
Line a large baking sheet with parchment paper. Place fish on a baking sheet and drizzle with olive oil. Bake fish for 10 minutes, then flip the fish over, drizzle some more olive oil, and bake for 5 – 10 minutes, or until the batter is crispy.
While the fish is baking, make the pineapple salsa. Set it aside.
Remove the fish from the oven and let it cool.
Make the sauce and coleslaw.
Heat the 12 taco shells in the oven for 3 minutes.
Assemble the tacos. Flake the fish into pieces. Add the fish, pineapple salsa, and coleslaw to the Fresh is Best taco shells. Drizzle on the sauce.