Cackalacky Cuisine Brings Fish Tacos Home

Cackalacky Cuisine Brings Fish Tacos Home

It is a craze that I sweeping the nation, and why not? You gotta love fish tacos!

It is easy to see fish and think healthy, but in many restaurants fish tacos are heavily battered and deep fried – upwards of 650 calories per taco! The recipe below includes fresh fruit and vegetable ingredients, and a method of light pan frying that seriously cuts down the calories and keeps the satisfying crispiness.

Restaurant Taco: about 650 Calories

Cackalacky Cuisine Taco: about 250 Calories

Fish Tacos with Mango Chutney - Recipe makes 6 Tacos

• 2 cod Filets (about ¾ lb)
• ½ cup yellow corn meal
• 2 teaspoons Chili powder
• 1 Egg white
• 1 tablespoon water
• 6 corn Tortillas
• 1 cup chopped Red Cabbage
• 1 Mango chopped into cubes
• 2 Tablespoons Fresh Chopped Cilantro
• 1/8 cup chopped red onion
• 2 Tablespoons Mayonnaise
• ½ Teaspoon Salt
• 1 Teaspoon Pepper
• Juice of 1/2 Lemon
• 2 Garlic Cloves, chopped
• 3 tablespoons grape seed oil

1. In medium bowl, combine red cabbage, mango, cilantro and red onion.  In small bowl combine mayonnaise, half the salt & pepper, lemon juice, and garlic. Whisk until thoroughly mixed. Set aside.
   

2. In small bowl mix egg white with water and whisk. In a separate bowl mix the rest of the salt and pepper and the chili powder with the corn meal. Dip the cod fillets in the egg mixture, and then coat them with the corn meal mixture.
3. Heat pan with grape seed oil over medium-high heat. Cook each filet for 4 minutes on each side, or until fish flakes easily with a fork. Remove the cod from pan.
   
4. Add the mayonnaise mixture to the red cabbage mixture, and mix until the red cabbage mixture is thoroughly coated.
   
5. Remove extra oil from the pan used to cook fish, and heat each tortilla for about 15 seconds in pan.
6. Place part of a cod filet on each tortilla and add 2 tablespoons of the chutney mixture to each taco. Garnish with Cilantro.