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Crunchy Fish Tacos


It’s halfway through the nine days and while I’m pretty stocked up with dairy dinner ideas from Dairy Made Easy, we can all use some more parve ideas too.  My sister R. makes this fish, and I thought it would make the perfect crunchy fish for tacos. You can also make them as fish sticks/fingers.


For the Fish

1. In a shallow bowl, combine flour and baking powder. Whisk egg and mustard together in a second shallow bowl. In a third shallow bowl, season bread crumbs with garlic powder, salt, pepper, paprika, and Italian seasoning. Dredge fish in flour, then egg, then bread crumbs.
2. Heat oil in a skillet and fry fish until crispy on both side.

For the Salads

1. In a medium bowl, combine tomato, scallion, olive oil, salt, and pepper.
2. In a small bowl, whisk together mayo, water, oil, mustard, lemon juice, garlic, Worcestershire, and salt. Mix with the cabbage and let sit 10 minutes.

To Serve

1. Warm up the tacos in oven, or place directly over an open flame for 30 seconds on each side.
2. To assemble the tacos, fill each taco wrap with fish cut into strips. Place cabbage and tomato salads over. Drizzle with additional garlic mayo if you like your sandwiches with lots of dressing.


If you like the idea of making the fish tacos but aren’t looking to cook, you can use this recipe as inspiration. Use store-bought coleslaw or combine red cabbage mix with store-bought Caesar or garlic mayo dressing. Use ready fish from fish store or frozen fish sticks.


If you don’t want to fry the fish, you can bake it. Preheat oven to 475 degrees Fahrenheit. Coat the bottom of a oven-proof (such as cast iron) skillet with oil. Heat skillet over stove until oil is hot and smoky. Add fish and spraying the top with nonstick cooking spray. Place in a preheated oven at 475 degrees until fish puffs up (it will not turn golden) about eight minutes.