Browsing Tag

PCC Cooks Instructors

Kid Friendly Seafood

Ms. Linda’s Crispy Fish Tacos with Apple Slaw and Homemade Tartar Sauce

These are hands down some of the best crispy fish tacos I’ve ever had!  Fresh cod wrapped in a crunchy panko batter and served with an amazing and flavorful slaw and homemade tartar sauce.  I think I’ve watched Linda prepare these twice now and of course she prepares them with the greatest of ease and frys them to a golden perfection.  

Each time I’m extremely amazed at how quickly this meal can be prepared and served.  Although, Linda makes preparing this meal look easy!  Prepping the slaw and tartar sauce first, then prep the condiments, fry or broil the tortillas and then fry the fish.  Voilla!  Dinner is done!  This delicious feast can be served as a weeknight meal, but is so delicious and so beautiful, it would make a fabulous summer meal for entertaining, or a fun weekend fiesta.

Not only does this crispy fish make excellent tacos,  I could eat the fish right off the plate.  They make fabulous fish sticks for the kiddo’s to dip in their favorite sauce.  And I love the apple slaw so much I often serve it with my Mexican pork tacos or shrimp tacos.

Thanks to my dear friend Linda for sharing this fun and delicous recipe!  One more fabulous idea to make dinner fresh, simple and delicious.  Happy Cooking!

Serves 4-6


2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp sugar
1 cup green cabbage, shredded
1/4 cup carrots, shredded
1/4 cup granny smith apple, cut into match sticks
1/2 jalapeno, seeded, thinly sliced
1 tbsp garlic, minced
salt and pepper to taste

 Wisk the first 3 slaw ingredients together. Drizzle dressing over remaining slaw ingredients, cover and chill.
Tartar Sauce
1/2 cup mayo
2 tbsp relish
1 tbsp capers
1 tbsp lemon juice
3 tsp horseradish
1 tsp lemon zest, minced
1 tsp garlic, minced

Combine all ingredients for tartar sauce in bowl, cover and chill.
1/2 cup flour
1 tsp salt
1/2 tsp baking powder
1/2 cup club soda
1 tbsp Tabasco
1 cup panko crumbs
1lb fresh cod fillets

Veggie oil for frying (use a high heat oil or refined oil for frying)

Corn tortillas

Fresh lemon wedges


Fry tortillas as you would for a regular taco, or you can brush them with oil on both sides, place on a baking sheet and broil each side until a little toasty.  Fold them into tacos as soon as they come out of the oven. 
Whisk flour, salt and baking powder together for the fish. Add the club soda right before you are ready to fry and then add the Tabasco, whisk until combined; it will be a little lumpy.

Spread panko in a shallow dish.
Heat oil on medium high in a large deep skillet. Dip fish pieces into batter, then dredge in panko for a light coating and shake off excess.
Fry fish in batches 1-2 minutes per side.  Drain on a paper towel.

Place the fish on a platter and serve with the corn tortillas, condiments, slaw and tartar sauce.  Enjoy!

Chicken Halibut Kid Friendly Sauces, Salsas and More Seafood

Mango Cilantro Avocado Salsa over Grilled Halibut

Tropical salsas can take a fish dinner from good to great! I adore tropical fruits and especially like them paired with fresh fish of the season. 

This mango salsa recipe is simple, fresh and makes dinner a breeze.  Just top your fresh grilled, or even pan seared or baked fish, or chicken with this mango salsa and serve with an herbed rice, grilled sweet potatoes or grilled plantains and you have a fabulous and fast dinner. 

This delicious salsa can even be served as an appetizier with blue corn chips!  In fact, I usually prepare enough salsa to top our fish or chicken and then serve a little extra with chips for snacking before dinner is ready.   You can prepare this recipe up to one day in advance, however, do not combine the avocado until you are ready to serve.  Happy Cooking!

Mango Cilantro Salsa

Serves 4

Prep Time: 15 minutes

Cook Time: No cooking required

2 large mangos peeled and diced

1-2 large avocados diced

½ C purple/red onion diced

¼ C (or a good handful) packed chopped cilantro

1 Serrano or jalapeño pepper seeded and diced (optional) or a pinch of chipotle powder

1 Lime zested and juiced

1-2 tablespoons extra virgin olive oil


Fresh cracked black pepper

Gently toss mangos, onion, pepper, cilantro, lime zest and lime juice.  Next add 1-2 tablespoons of olive oil, salt and pepper to taste and gently toss again.  Last, add the avocado and gently toss into the salsa.  Serve with blue corn chips as an appetizer or over grilled fresh Halibut or grilled Chicken for a main course.  Add a few yummy sides to make a great summer meal.