Crispy fish tacos
With avocado crema slaw and yuca fries
Hi everyone! Today I’m sharing a bright and colorful weeknight dinner that was the warmest welcome to spring! I was inspired by a recipe test I did for an upcoming cookbook, as well as, Molly Baz’s crispy fish with yuzu tartar sauce that she recently posted in her recipe club. Needless to say, you can get inspiration in all types of ways and this one in particular manifested into a strong craving for fish tacos. And so these crispy cod tacos with an avocado crema slaw and yuca fries were born. It was really easy to make and came together in less than an hour—win, win! I love the texture that a panko coating adds to each bite. The yuca fries are probably the most “complex” part of the entire meal but they’re in no way required, even though they bake while you prepare the rest. They’re pretty hands-off once they reach the oven.
Yuca (also known as cassava) comes from South America and it seems to be gaining popularity across the east coast as I’ve seen it pop up in more grocery stores. It’s a fun carb alternative to French fries, and is naturally gluten-free. The root looks a little funky with it’s bark-like exterior and they can be huge. It’s a bit of a process to cook them but their crispy outside and creamy inside makes it all worth it.
Since I was making these tacos for Sam and I, I used gluten-free panko from Whole Foods. It definitely didn’t look like regular Japanese panko but it was surprisingly very tasty, and the ingredients are pretty clean (no added sugar like a lot of gluten-free pankos tend to have). It kind of resembled crushed oyster crackers, which I felt worked very well for this project. I also used almond flour for the dredging instead of all-purpose. I often use almond flour for clients and I honestly have never really noticed a difference in taste when dredging, plus it adds a little more nutrients from the almonds to your meal.
The color palette in this meal was so dreamy. If you take away anything from my cooking, let it be that there are always lots of veggies and always lots of colors. You eat with your eyes first after all. I used blue corn tortillas and they perfectly complimented the mint green slaw, bright green cilantro, and the golden-hued crispy cod. The purple, orange, and white coleslaw peaked out of the avocado crema, adding even more color. I cannot say enough good things, it’s so stunningly delicious and so perfect for the warmer weather ahead.
Serves 2
Yuca Fries
2 small or 1 large yuca root
Flaky salt
Olive or neutral oil
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Using a vegetable peeler, peel the bark-like skin of the yuca and discard. Cut them into French fry-sized matchsticks.
Bring a large pot of salted water to a boil over medium-high heat. Add the yuca fries and gently boil, until softened and tender (but not mushy), 8 to 10 minutes. Drain.
Transfer to the lined baking sheet and toss with a glug of oil and sprinkle of salt. Bake for 25 to 30 minutes, until crispy on the outside and creamy on the inside. The outside may not look golden brown and that’s okay! This is all about texture. If you bake them too long, they will get too crunchy and not taste as delicious.
Immediately sprinkle with more flaky salt.
Avocado Crema Slaw
1 ripe avocado
1 tablespoon coconut cream
Juice of 2 limes
1/2 jalapeño, roughly chopped
Flaky salt
2 cups coleslaw mix (or shredded cabbage)
1/4 cup roughly chopped fresh cilantro
In a blender, add the avocado, coconut cream, lime juice, jalapeno, and a big pinch of flaky salt and blend on high until smooth and creamy, about 30 seconds. With the motor running, slowly stream in between 1/4 to 1/2 cup of water to thin until the mixture is spoonable.
In a large bowl, add the coleslaw mix, cilantro, and avocado crema and toss until coated. Season with more flaky salt. Set aside at room temperature to marinate while you make the fish. Taste and adjust the seasoning.
Crispy Fish Tacos
1/2 pound cod (or other white fish), cut into 2x4-inch cubes
Kosher salt, to taste
1/2 cup all-purpose or almond flour (for gluten-free)
1 egg
2 cups panko breadcrumbs (can be gluten-free)
Neutral oil, for frying
Flaky salt
4 to 6 (6-inch) corn tortillas, for serving
Whole fresh cilantro leaves, for serving
Lime wedges, for serving
Season the cod all over with the kosher salt.
Set up a dredging station with 3 shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the egg and a pinch of kosher salt. In the third bowl, add the panko.
Working one at a time, coat a piece of cod in the flour, then the egg, and lastly the panko. Lightly shake after each bowl to remove any excess. Transfer to a baking sheet. Repeat with the remaining cod.
Heat about 1/2-inch of oil a large cast-iron skillet over medium heat. (You want enough oil to submerge half of each piece of the fish.) Once shimmering, add the cod pieces, working in batches as to not overcrowd the pan (we want them to get crispy!!), and cook, until golden brown and crispy, and easily flakes with a fork, 2 to 3 minutes per side. (Cod cooks really quickly, I promise the fish will be cooked through in this short amount of time!) Transfer to a paper towel-lined sheet tray and immediately sprinkle with flaky salt. Repeat with the remaining cod.
When you’re ready to serve everything, char the tortillas over an open flame (if you have a gas stove), using tongs to frequently rotate the tortillas until they are pliable and have char marks, 10 to 15 seconds.
Add 2 to 3 tortillas to each plate. Top with one piece of the crispy cod, a big spoonful of the avocado crema, and a sprinkle of whole cilantro leaves. Serve with lime wedges for squeezing and the yuca fries in a bowl, to share, on the side.