Active Time: 25 minutes
Total Time: 1 hour 25 minutes
The slaw for this can easily be made ahead of time and set in the fridge to chill
2 medium sized jicama, peeled and cut into match sticks
1 container of cut pineapple rings, juice reserved
1 bag of chopped red cabbage
2 shallots, diced
1 carrot, grated
1 bunch of cilantro, divided (use 3/4 of the bunch for the slaw)
2 dollops of mayonnaise
2 tbsp. rice wine vinegar
salt and pepper to taste
3/4 cup of panko
1 1/2 pounds of haddock or cod
8 oz of sour cream
1/4 of the cilantro bunch washed and finely chopped
Taco shells or tortillas
After all ingredients for the slaw have been cut accordingly, toss with the red cabbage
In a separate small bowl, mix the pineapple juice, rice wine vinegar, mayonnaise and salt and pepper. Whisk until smooth and add to slaw. Chill for at least one hour.
Juice 1 lime into a bowl, add sour cream and whisk until smooth. Fold in cilantro and season with salt and pepper if desired.
Rinse the fish and pat dry.
Dip in egg and then panko and brown five minutes per side in olive oil.
Chop coarsely and set aside
I used cooking spray to brown soft tortillas for this recipe, but feel free to use hard shell tacos if desired.
Magilla rating: 9
Mom rating: 9