Get a host of immune-boosting ingredients all in one delicious fish taco. Tender cod filets are smothered in a spicy guacamole and wrapped in a classic corn taco shell for total satisfaction.
Recipe yields 6 servings
In a medium bowl, combine all guacamole ingredients. Cover with plastic wrap and refrigerate for at least 30 minutes. (Note: Only half the guacamole is needed for this recipe—reserve half for another use.)
Preheat oven to 400°.
Wash and pat the cod dry. Place a piece of foil into a baking pan and make a square, lifting the sides of the foil to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray.
In a bowl, combine remaining taco ingredients (except the taco shells and the toppings). Sprinkle the panko mixture over the top and sides of the fish. Lightly coat the fish with nonstick cooking spray. Bake for 8 minutes.
Remove from the oven and let rest for at least 5 minutes at room temperature.
In a small bowl, combine the carrot, radishes, 1 teaspoon of the vinegar and black pepper to taste; set aside. In a separate bowl, combine the beet and the remaining 1 teaspoon of vinegar.
Prepare Tacos: Break up the fish into pieces and arrange inside warm taco shells. Top with carrot and radish slaw, beet slaw and guacamole. Garnish with cilantro and drizzle with lime juice, if desired. Serve warm.