Cashew Crusted Fish Tacos

5 from 3 votes

This 30-minute recipe for cashew crusted fish tacos with lemon herb aioli and quick pickled red cabbage is an upscale take on a seafood favorite.

Servings tacos

Prep Time 20

Cook Time 10

Total Time 30

Equipment

Food processor

Ingredients

Cashew Crusted Fish

1 lb cod sliced into half-inch thick strips, 1 to 2 inches in length
8 oz lightly salted roasted whole cashews
¼ cup fresh parsley finely chopped
½ tsp ground sage
1 tsp salt
1 tsp black pepper
2 large eggs
1 to 2 tbsp water

Lemon Herb Aioli

½ cup mayo
½ to 1 lemon juiced
2 tsp fresh parsley finely chopped
½ tsp roasted garlic powder
⅛ tsp ground sage
⅛ tsp dill weed
¼ tsp salt

Quick Pickled Cabbage

¼ head red cabbage thinly sliced
½ lemon juiced
2 pinches sea salt

Tacos

12 corn tortillas 4-inch
Finely chopped fresh parsley optional garnish
4 lemon wedges optional garnish

US Customary - Metric

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and lightly grease with cooking spray.
Prepare the cashew crust. Add cashews to a food processor and crush into a breadcrumb-like powder, then transfer to a shallow dish. Add chopped parsley, ground sage, salt and pepper and stir to combine. Set aside.
Prepare the egg wash. Whisk together eggs and water in a shallow dish until combined, then set aside.
Coat the sliced cod in the egg wash, then transfer to the cashew crust and coat well. Lay fish strips flat on the baking sheet, spacing them at least a half-inch apart.
Lightly grease the fish with cooking spray, then bake for 10 minutes or until cashew crust is lightly browned and fish is cooked through.
Next, prepare the lemon herb aioli. Add all ingredients to a small bowl and whisk until well-combined and the consistency is creamy and pourable, but not too thin.* Refrigerate until ready to serve.
Finally, prepare the quick pickled cabbage. Add thinly sliced red cabbage to a large bowl and season with lemon juice and sea salt. Gently toss to combine and let rest for about 10 minutes before serving.
Once all the components are ready, assemble the tacos. Warm the tortillas on a skillet over medium-high heat or in the microwave, then fill each with a few strips of fish, a drizzle of lemon herb aioli, and a handful of cabbage. Optionally garnish with fresh chopped parsley and a lemon wedge. Serve immediately.

Notes

Lemon herb aioli: Lemons can vary in size and juiciness, so we recommend starting with the juice from half a lemon. Then you can add more as needed to achieve the proper consistency for the aioli.

Serving: This recipe makes 12 tacos, which is enough food for 4 people (3 tacos each). You can use fun taco holders like these to plate them, and we definitely recommend a side of chips and salsa!

Author: Nicole

Calories: 281kcal

Course: Dinner, Lunch, Main, Main Course

Cuisine: American, Seafood

Keyword: cashews, cod, corn tortillas, dill weed, egg, fish, lemon juice, mayo, parsley, red cabbage, sage, seafood, summer

Nutrition