DIY Almond Crusted Fish Tacos with Apricot Salsa

                  

Doesn't everyone love fish tacos? I know we do and we love to make them. We've had all kinds of salsas with them and still have more to try. Another excuse for making fish tacos. Our local market gets fresh, wild caught cod fillets that are perfect for the tacos. 

This time we decided to try a different coating for the fish. Since almonds are so healthy and tasty we put some slivered almonds, shredded coconut, Panko bread crumbs and some seasoning in the blender and ground them up for a slightly chunky mixture to coat the fish. Then, since we were lucky enough to find the last of the apricots for this season, we couldn't resist making an apricot salsa. Man, it was a fabulous dinner! Here's how it's put together.
                             

SERVES:           2
PREP TIME:      15 minutes
COOK TIME:      6 minutes

INGREDIENTS:
4 tortillas
Napa cabbage
1 avocado
For the almond crusted fish:
1 pound fresh cod or any white fish
1/4 cup slivered almonds
1/4 cup coconut
1/4 cup Panko bread crumbs
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 egg, beaten
Peanut oil
For the apricot salsa:
4 apricots, cut into 1/4" pieces
1 lime, juiced 
zest from 1 lime
1/4 teaspoon salt
1 medium Heirloom tomato (or your favorite tomato)
2 slices red onions, chopped
1 jalapeno, chopped fine
2 teaspoons agave nectar
2 pinches red pepper flakes
1 small red pepper, chopped
2 tablespoons cilantro, chopped

PREPARATION for the salsa:
1. Cut the apricots then add the remaining ingredients into a bowl.
2. Place in the refrigerator for at least an hour before cooking the fish. There will be extra liquid that you won't use.

PREPARATION for the fish:
1. Remove any bones from the fish (I use tweezers). Cut the fish into 6" pieces.
2. Crack the egg in a 9" bowl and whisk to mix. 
3. Put all the ingredients for the almond coating into a blender and set on grind. Mix until chunky then put into a plate.
4. Take the fish pieces and dip each piece in the egg then in the almond mixture. Set aside.
5. Meanwhile, heat the pan for sauteing. Place the fish in the pan of heated oil and saute about 2 1/2-3 minutes per side.
6. Cut the Napa cabbage into thin strips and cut the avocado into slices.
7. Heat the tortillas in a pan for a few seconds. Use immediately.

PLATING:
I like to fold the tortillas in a cone shape but you can also just fold them over. Place the shredded cabbage down as a base then add the fish and fold the tortilla over. Place the salsa on top of the tortilla and garnish with avocado.

Bon appetit,
Tom and Anita

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DIY Almond Crusted Fish Tacos with Apricot Salsa

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