Recipe of Perfect Bomb Gluten-Free Fish Tacos
Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Award-winning Bomb Gluten-Free Fish Tacos. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bomb Gluten-Free Fish Tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bomb Gluten-Free Fish Tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bomb Gluten-Free Fish Tacos is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bomb Gluten-Free Fish Tacos estimated approx 30 mins.
To begin with this particular recipe, we have to first prepare a few components. You can have Bomb Gluten-Free Fish Tacos using 19 ingredients and 2 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Bomb Gluten-Free Fish Tacos:
- Tangy Creamy Cole Slaw
- 1 head Cabbage - thinly sliced
- 4 tbsp Parsley or cilantro - chopped
- 4 tbsp Creme Fraiche or Mexican Cream
- 1 Lemon -squeezed
- 4 tbsp Olive oil
- 4 Carrots - grated
- Fish
- 2 lb Tilapia - sliced
- 2 Egg - whisked
- 2 cup Gluten-free panko
- 2 tbsp Paprika
- 1 tbsp Thyme
- 1 tbsp Oregano
- 2 pinch Cayenne pepper or chili powder
- 1 tbsp Kosher salt
- 2 tbsp Canola oil
- 2 Limes - sliced into wedges
- 10 Tortillas
Instructions to make Bomb Gluten-Free Fish Tacos
- Place sliced cabbage, grated carrots and chopped parsley in a large bowl. Next combine lemon juice, creme fraiche and olive oil for the dressing. Generously salt the cabbage mixture, pour in the dressing and toss everything together. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
- For the fish tacos, preheat oven to 425?F.
Next, rinse the tilapia fillets and dry them with paper towels. Slice them into 2" long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. This will ensure that the panko mixture completely coats the fish.
In a Ziploc bag, mix panko, paprika, thyme, oregano, cayenne pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake.
Once the fish is coated in panko, spread the pieces onto a foil-lined sheet pan. Bake in the oven for 12 to 15 minutes until the panko is golden brown. Wrap your tortillas in foil and throw them in the oven for the last 3 to 5 minutes of baking.
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