Baked Crunchy Fish Tacos
June 24, 2015
Twenty weeks in to my pregnancy and I can officially say that cravings are all over the map. Some days the little guy wants candy, while others its fruit, spicy foods and then occasionally the strong cravings for seafood. The cravings for seafood usually hit out of nowhere and we typically don’t have fresh fish on hand at home.
This time I was able to prepare for the craving ahead of time by making these Baked Crunchy Fish Tacos with the use of cod. I had bought some cod at our local store and was just waiting patiently for the craving to settle in. One day later I found myself coating the fish with crushed Honeycrumb cereal (yes, it totally works) with some spices and topping them all off with some freshly sliced jalapeno slices. The spicy craving must have worked its way in as well.
Now I’m a sucker for fish tacos: grilled or fried, but this time I took a different approach by baking them in the oven. I’ve used chips as coating for fish before but cereal was a first for me. I highly recommend doing a double batter to ensure the coating stays on during the baking process. These tacos also worked well with cabbage and a nice cilantro sauce drizzled over the top.
ENJOY ~ Meagan
Baked Crunchy Fish Tacos
Ingredients
- 1 1/2 cups Honeycomb cereal crumbs (pulsed in food processor)
- 1/2 teaspoon chipotle chili pepper
- 1/2 teaspoon paprika
- 2 egg whites
- 1 pound cod
- 1 cup shredded red cabbage
- 2 jalapenos sliced
- 6 corn tortillas
- 1/2 teaspoon paprika
- 1/2 teaspoon minced garlic
- 2/3 cup light sour cream
- 1/2 teaspoon lime grinds
- 1/2 lime squeezed
- 1/2 teaspoon chili powder
- 1/3 cup cilantro
- dash of salt
Instructions
- Mix cereal crumbs and seasoning into a small flat dish. Add egg whites to another baking dish.
- Cut cod into long strip pieces and place in egg white dish. Coat all sides and then place in cereal coating. Rotate to cover all sides and then repeat the process for a double coating. Place the fish strips on a baking sheet lined with nonstick foil.
- Broil in the oven for 9-10 minutes flipping halfway through the baking process.
For the sauce
- In food processor add all cream ingredients and mix until well blended and set aside .
Toppings: To complete the taco top the corn tortillas with fish, cabbage, sauce and jalapeno slices.
Disclosure: This is a sponsored post on behalf on Honeycomb cereal. All opinions are 100% my own and I appreciate your support on the brands that I love.
Leave a Reply
This recipe is all kinds of brilliant! Great idea to use honeycomb as your breading!
These look so crispy and delicious! I haven’t have Honeycomb cereal in YEARS!
We haven’t bought Honeycomb in years! LOVE that you made the breading with this cereal. I am pinning this and making it soon 🙂
Oh my gosh, I don’t think I’ve had honeycomb cereal since I was a little kid! Memories! Love the sweet and savory crunchiness in these!
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