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Home How To Bake Boneless Chicken Breasts With Balsamic Vinegar

Fish Tacos Recipe

Ingredients

How to make it

  • Preheat oven to 375.
  • Make the guacamole and hot sauce first so the flavours can combine in the fridge while you prep everything else.
  • Guacamole:
  • Put evoo, avocados, garlic, salt, pepper and key lime juice into a bowl.
  • Mash everything together with a fork until desired consistency.
  • Add in diced tomato and stir gently until combined.
  • Put in the fridge til you're ready.
  • Hot sauce:
  • Combine ingredients in a bowl, adjusting lemon juice and yoghurt for thickness as desired, and put in fridge til you're ready.
  • Fish tacos:
  • Place basa filets onto a baking sheet or corningware
  • Rub with remaining 1 tbsp of evoo
  • Salt and pepper to taste
  • Combine mayo and mustard in a small bowl and brush gently over the basa filets, coating.
  • Sprinkle panko crumbs on top, coating.
  • Bake at 375 for 20min or until done. Broil for a few minutes to create more of a crunch on the filets.
  • I like to cut the basa up a little bit into bite sized pieces here. The panko will fall off a bit - that's okay. It becomes a crunchy yummy mess with the fish.
  • Warm tortillas in the oven briefly (not on broil!)
  • Assemble! Take some of the lettuce and place onto a tortilla. Top with some basa, cheese, guacamole, cilantro and drizzle hot sauce on top. Add a squeeze of lime from the remaining two limes. Devour.

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The Cook

ThisModernIdea Calgary, Canada

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