Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #stickwithfish #ad

Due the COVID-19 outbreak and stay at home situation, I miss my eat out moments a lot. Don’t get me wrong, I love cooking! But with a limited choice and supply of groceries at the moment, we tend to be repetitive and eventually turn out boring which neither me nor my husband likes. Eating out and trying new cuisines help me stay creative, and spur fresh ideas which is what Pepper Delight and its wide variety of recipes is all about. So now is the time to stay motivated, make cooking fun, and experiment with dishes which are convenient, easy, minimal and tasty.

If you’ve been following me for a while, you would know about my craze for fish. It is my main protein source and an inevitable part of our diet. During this lockdown period where we are unable to go to our local Asian markets and buy fresh fish, I am on the lookout for alternatives which are equally healthy, tasty, and simple to cook. And that’s how I landed on these delicious fish sticks from Gorton’s Seafood.

Gorton’s crunchy breaded fish sticks are made with wild caught Alaska Pollock, which are a good source of Omega-3’s. They are 100% whole fillet fish with no fillers and are flash frozen to lock the freshness and flavor, which I love the most about them. To know more about Gorton food products and the availability in your area, click here.

This taco recipe is pretty easy to whip out for a quick weeknight dinner. Gorton’s fish sticks cook within 15 minutes and are crispy on the outside with a flaky soft meat inside, just like freshly fried fish fingers. Its texture adds the right balance to your dish, and the sticks are so flavorful that you can literally eat them of the oven once cooled.

While the fish cooks, prepare your homemade sauce and cabbage slaw. And finally, the last step of stacking your tacos – tortilla topped with creamy cabbage slaw, Gorton’s fish sticks, a generous sprinkle of cilantro and some sriracha sauce for that extra spicy kick! There you go, a wholesome meal in no time and little effort, even a beginner can nail it!

Enjoy, Happy Cooking…!

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Crispy Fish Tacos

Crispy Fish Tacos … Tortillas loaded with fish sticks, cabbage slaw, a creamytaco sauce, topped with lots of cilantro and a drizzle of lime juice. A perfectTaco Fish Friday …!!

Course Main Course

Cuisine Mexican

Keyword fish tacos, gorton seafood, shrimp tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the tacos

• 1 packet Gorton’s Fish Sticks
• Tortilla
• Pre-shredded cabbage slaw
• Salt (a small pinch)
• Black pepper (as required)
• ¼ cup chopped cilantro
• Lime wedges (to serve)
• Sriracha sauce or your choice of spicy sauce

For the taco sauce

• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ tsp garlic and onion powder
• 1 tsp lemon juice
• 1-2 tsp sriracha sauce
• 2 tbsp water (to thin out)

Instructions

• For the sauce: Whisk all the ingredients for the taco sauce until smooth for a creamy smooth consistency.
• Cook Gorton’s Fish Sticks: Remove fish sticks from the package and cook in the oven according to package instructions.
• Prepare the slaw: Add the pre shredded cabbage slaw to a bowl and add some salt and pepper, mix with the prepared sauce. Keep aside.
• Assemble: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
• Serve: Load tortillas with cabbage slaw, fish sticks, garnish with cilantro and drizzle a dash of sriracha sauce for that extra spicy kick. Serve with a lime wedge on side.

The post Crispy Fish Tacos appeared first on Pepper Delight.

Tacos are one of my favorites and I’ve always wanted to try them at home. I didn’t want to prepare the usual and was looking out for something different. Later one day my husband came home after a party at work and was describing me the awesome Shark Tacos he had. And that’s how I decided to prepare a fish taco!

Baja fish taco was the first recipe which came to my mind, but then I wasn’t keen on something deep fried. Salmon obviously was my next choice as I know you don’t have to fry them and they are great when grilled or baked. So I went ahead with my spicy version of salmon, the tacos turned out great and my husband loved it. Spicy fish is very common at my hometown in India, but we’ve never tried one with salmon before. This spicy salmon is soo good that it goes well with rice too; we had some leftovers which when paired with rice was delicious. For more of my salmon recipes, click here.

To compliment the taco, I used a simple coleslaw mix which gives it that freshness and a crunchy texture to the bite. For the sauce I’ve used avocado as the base, avocado and sour cream together is a perfect blend… it’s just takes the flavour to a whole new level.

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

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Salmon Tacos with Avocado Crema

Salmon Tacos loaded with Coleslaw, Jalapenos, and a dash of Avocado Crema…!!!

Course Main Course

Cuisine Mexican

Keyword mexican, salmon, tacos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For Salmon

• 1 pound salmon fillet
• 1 tsp paprika
• ½ tsp pepper powder
• ½ tsp ground thyme
• a drizzle of lemon juice
• ½ tsp salt

For Avocado Crema

• 2 avocados
• ½ cup sour cream
• ½ tsp lemon juice
• 2 tbsp water
• salt (as required)

For Tacos

• 8 flour/corn tortilla
• coleslaw mix
• jalapenos (sliced)
• lime wedges
• cilantro chopped

Instructions

• For the Salmon: Marinate salmon with paprika, pepper powder, salt, thyme and lemon juice, for 30 minutes.
• Preheat oven to 350 degrees.
• Line a baking tray/oven safe dish with aluminum foil, grease with some cooking spray. Place the marinated fish on it and bake for about 30 minutes or until flaky, flipping on the other side after 15 minutes to ensure proper cooking on both sides. Using a fork, shred the salmon and keep aside.
• For the avocado crema: Blend all the ingredients until smooth and creamy. Check for the seasoning.
• Assemble: Warm the tortillas, assemble your tacos with the coleslaw mix, salmon chunks, jalapenos, a dash of avocado crema, topped with cilantro and a drizzle of lime. Enjoy!

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