This recipe is an Asian interpretation of the Baja Fish Taco popular in Mexico & California. It combines the sweet & spicy flavors of savory fish, a creamy dressing, and a variety of colorful vegetables – all in a uniquely crispy shell.

Here’s a photo of the Sesame Coconut Cod in Asian Taco Shells below.

Ingredients:

For the Fish:

1 tsp grated fresh ginger
1 large egg, beaten
1-1/2 lb boneless skinless cod filets (or other firm-fleshed white fish), cut into 1 inch strips or chunks (see Cook’s Notes)
1/2 cup sweetened shredded coconut
1/3 cup toasted sesame seeds
1/3 cup panko crumbs
1/2 tsp salt

For the Dressing:

1/3 cup mayonnaise
1 Tbsp minced fresh basil
2 tsp lime juice
2 cloves garlic, minced
1/2 tsp sugar
1/2 tsp lime zest (optional)
3 Tbsp water

For the Slaw:

3/4 cup loosely-packed cilantro leaves (stems removed)
1 cup matchstick-cut carrots
1 - 2 jalapeno peppers, seeds removed, cut into very fine shreds
3 cups finely shredded green cabbage
1 scallion (green part only) cut into fine diagonal shreds
1 tsp rice vinegar
1 tsp lime juice

Cooking spray
8 egg roll wrappers
Oil for frying

PREPARATION:

Gently beat the ginger into the egg and fold in the fish pieces. Cover & refrigerate. In a food processor bowl or blender, pulse the coconut, sesame seeds, panko crumbs, and salt until well mixed but still somewhat coarse. Set aside.

Prepare the dressing by mixing the mayo, basil, lime juice, garlic, & sugar together (and lime zest, if desired.) Mix in the water a little at a time until a smooth thin consistency is reached. Cover and refrigerate.

Roughly chop the cilantro leaves and mix with the carrots, jalapeno, cabbage, scallion, rice vinegar, and lime juice. Cover and refrigerate.

Heat a large, heavy skillet over medium-high heat. Lightly coat with cooking spray. Quickly place one egg roll wrapper in the pan and spray the top lightly with cooking spray. When the wrapper turns from translucent to nearly opaque, flip it over and lightly brown the other side. Using tongs, remove from pan and quickly fold the wrapper into a taco shape over the arm of the tongs, holding it for a few moments until it cools and holds its shape. Stand the shell open side down and repeat with the other wrappers. (see Cook’s Notes)

Spread the coconut-sesame mix onto a plate and dredge the fish pieces, patting the coating down. Repeat with the remaining fish.

Heat 1/4 inch of cooking oil in a heavy skillet over medium-high heat to 360 degrees. Place the fish pieces in the skillet, taking care not to crowd them (you may need to cook them in several batches.) Cook until coating is nicely browned and fish is just cooked through, turning once (about 1 to 3 minutes per side, depending on thickness.)

To Assemble: Divide the fish between the eight shells and drizzle about a teaspoon of the dressing over the fish, top with 1/2 cup of slaw, and drizzle on a little more dressing.

Makes 4 Servings (2 fish tacos per person)

Cook’s Notes:

In addition to firm-fleshed white fish, salmon also works well in this recipe.

Another method for shaping the shells: have a saucepan ready on a nearby counter top and drape the wrapper over the handle to cool while you make the next one. Remove and replace with the next hot wrapper.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to read our delicious new recipe for Orange Fig Chorizos with Brandy & Pine Nuts.

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• Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings
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