Coconut and Almond Crusted Fish Tacos With Chipotle Aioli JUNE 30, 2014 BY DENISE LEAVE A COMMENT I love 4th of July, and like many other Americans, I associate the holiday with the delicious smell of BBQ food, awesome firework shows, and best of all, the joy of having a whole day off of work…sometime several days. Last year though, after an impromptu adventure trip exploring the Sea of Cortez coast in Mexico, a few less traditional items were added to the list of things I associate with the 4th (living in San Diego, which is only a few minutes from the Mexican border, makes it easy to take quick adventure trips into Mexico). I now associate the 4th of July with a certain tummy-tickling feeling of freedom that happens when you wake up in a tent on a remote Mexican beach, as well as the feeling of triumph that comes with figuring out how to feed yourself by catching clams (then going on to catch 500 of them between the two of us!). Many clams perished during our countless failed attempts at learning how to cook clams on a small camping stove. Eventually we figured out, but our inexperience did not go unpunished. On our way home, the clams retaliated by attacking the vulnerable carpet in our car. The ever-present smell of rotten clam juice serves as a reminder of this memorable trip every time we get in our car. 3 fishing trip We decided to make our trip to mexico a tradition and with 4th of July only a few days away, we are getting excited. This year, we are so convinced that we are going to catch fish in addition to clams (The Sea of Cortez is knows as “the world’s aquarium” for its vast and diverse sea life, no way we can fail at catching fish twice!). So in preparation, I made a delicious coconut and almond crusted fish taco recipe with chipotle aioli sauce. 8 This recipe screams summer. You can cook it in a frying pan or on a bbq grill as a unique alternative to the traditional 4th of July burgers and hot dogs. I can’t wait to eat it on the beach! Hope you enjoy it to, wherever you might be celebrating. Happy 4th! Print Coconut and Almond Crusted Fish Tacos With Chipotle Aioli Cuisine: Lunch Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2 Ingredients Fish Recipe 1 LB (450 g) of Tilapia ¼ Cup (60 mL) Crushed Almonds ¼ Cup (60 mL) Unsweetened Coconut Flakes Dash of salt Dash of pepper 1 Teaspoon (5 mL) Coriander Powder 1 teaspoon (5 mL) Garlic Powder 2 Table Spoons (15 mL) Olive Oil (Spray Olive Oil Would Be Ideal) Dash of Dried Parsley Flakes ------------------------------------------------------------------------------------------- Chipotle Aioli Recipe 2 Tablespoons (30 mL) Plain Greek Yogurt 2 Tablespoons (30 mL) Light Mayonnaise 2 Tablespoons (30 mL) Chipotle Sauce or Chipotle Powder (Sauce Preferred) 1 Teaspoon (5 mL) Crushed Garlic 2 Tablespoons (30 mL) Lemon ¼ Cup (60 mL) of Chives Whole Wheat Tortillas Fresh Cilantro (Coriander) for Garnish Instructions Pre-heat oven to 375 degrees (190 C). Line baking sheet with parchment paper Crush almonds using a food processor. Or if you are like me and dont own a food processor, put the sealed bag of almonds on a cutting board and crush using a hammer. Almonds should have the consistency of bread crumbs. This took me about 1 minute. Will take longer if you have whole almonds Combine crushed almonds, coconut flakes, salt, pepper, coriander powder, garlic powder, and Parsley Flakes into a bowl Place fish inside the bowl one at a time and cover with mixture. Place fish on baking sheet and drizzle the top with olive oil Bake until the top is brown (just about 20 minutes) While fish is baking, mix all aioli sauce ingredients in a a bowl and prepare to serve Nutrition Information Serving size: 1 Calories: 625 Fat: 40 Carbohydrates: 15 Sodium: 607 Protein: 55
Posted on: Mon, 21 Jul 2014 20:03:56 +0000
Trending Topics
Recently Viewed Topics
© 2015