{"id":8672,"date":"2019-01-21T13:02:26","date_gmt":"2019-01-21T13:02:26","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/citrus-marinated-olives-3\/"},"modified":"2019-01-21T13:49:46","modified_gmt":"2019-01-21T13:49:46","slug":"crispy-fish-tacos","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/crispy-fish-tacos\/","title":{"rendered":"Crispy Fish Tacos"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n<div id=\"attachment_8675\" style=\"width: 590px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Crispy-Taco-650-1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8675\" class=\"size-full wp-image-8675\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Crispy-Taco-650-1.jpg\" alt=\"\" width=\"580\" height=\"650\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Crispy-Taco-650-1.jpg 580w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Crispy-Taco-650-1-268x300.jpg 268w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><p id=\"caption-attachment-8675\" class=\"wp-caption-text\">Photography by Bill Milne; Copyright owned by Sterling Publishing<\/p><\/div>\n<div class=\"recipe-card\"><\/p>\n<h3>Crispy Fish Tacos<\/h3>\n<p class=\"servings\">Makes 4 &#8211; 6 servings<\/p>\n<ul>\n<li>2 cups panko breadcrumbs<\/li>\n<li>1\/2 cup pine nuts<\/li>\n<li>Salt and freshly ground black pepper, to taste<\/li>\n<li>11\/2 pounds (3\/4-inch-thick) firm-fleshed fish fillets, such as scrod, halibut, or striped bass<\/li>\n<li>2 large eggs<\/li>\n<li>1\/3 cup mayonnaise<\/li>\n<li>2 tablespoons chili powder<\/li>\n<li>2 teaspoons ground cumin<\/li>\n<li>1 tablespoon Mexican hot sauce, such as Cholula, divided<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>Vegetable oil spray<\/li>\n<li>12 (6-inch) corn tortillas<\/li>\n<li>1\/2 cup sour cream<\/li>\n<li>2 tablespoons freshly squeezed lime juice<\/li>\n<li>Sliced avocado, for serving<\/li>\n<li>Sprigs of fresh cilantro, for serving<\/li>\n<li>Shredded jicama, for serving<\/li>\n<li>Lime wedges, for serving<\/li>\n<\/ul>\n<p>Preheat the oven to 350\u00b0F. Place the rack in the upper third of the oven and line a sheet pan with heavy-duty aluminum foil.<\/p>\n<p>Combine the panko and pine nuts in a heavy, resealable plastic bag. Crush the mixture with the flat side of a meat mallet or the bottom of a small skillet. Transfer the crumbs to the baking sheet and bake for 10 to 12 minutes, or until lightly browned. Transfer the mixture to a plate and season with salt and pepper. Wipe off the sheet pan with a paper towel.<\/p>\n<p>While the crumbs are baking, cut the fish fillets into 1-inch-wide strips. Combine the eggs, mayonnaise, chili powder, cumin, 1 teaspoon of the hot sauce, garlic, and additional salt and pepper in a mixing bowl, and whisk until smooth.<\/p>\n<p>Place a wire cooling rack on the sheet pan, and grease it with vegetable oil spray. Dip the fish pieces in the mayonnaise mixture and then roll and press them gently into the crumbs, to help them adhere to the fish. Arrange the fish on the wire rack.<\/p>\n<p>Bake the fish for 15 to 18 minutes, or until it flakes easily. Soften the corn tortillas by wrapping them in foil and baking them during the last 10 minutes that the fish is in the oven. While the fish bakes, combine the remaining hot sauce, sour cream, and lime juice in a bowl and stir well.<\/p>\n<p>To serve, divide the fish among the tortillas and pass around bowls with the sour cream sauce, avocado, cilantro, jicama, and lime wedges.<\/p>\n<p>***Cholula is a Mexican hot sauce that is native to the Jalisco region. Now owned by tequila giant Jose Cuervo, the sauce is a key ingredient in sangrita, a blend of citrus juices used as a chaser for shots of tequila. Cholula wasn\u2019t introduced in the United States until 1989, but it soon became the darling of Mexican food aficionados. The ingredients are a combination of pequ\u00edn and arbol chiles blended with spices and vinegar.<\/p>\n<p>NOTE The fish can be prepared for baking up to 6 hours in advance and refrigerated, tightly covered with plastic wrap.<\/p>\n<p>VARIATION\n* Substitute strips of boneless, skinless chicken breast or chicken thigh for the fish and increase the baking time to 25 minutes, or until the chicken is cooked through and no longer pink.\n<\/div>\n<p class=\"author-credit\">Reprinted with permission from<a href=\"https:\/\/www.amazon.com\/gp\/product\/1454929235\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1454929235&amp;linkCode=as2&amp;tag=healagin09-20&amp;linkId=a05b59c8f863b5e5a3f027e806324d69\" target=\"_blank\" rel=\"noopener noreferrer\"> One Pot Recipes <\/a>\u00a9 2018 by Ellen Brown, Sterling Epicure. Photography by Bill Milne<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":8675,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,107],"tags":[],"class_list":["post-8672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2019-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=8672"}],"version-history":[{"count":5,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8672\/revisions"}],"predecessor-version":[{"id":8673,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8672\/revisions\/8673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/8675"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=8672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=8672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=8672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}