ALMOND-CRUSTED FISH TACOS WITH QUICK PICKLED CHILIES + AVOCADO MASH

Is there anything better than a taco? Just hearing the word makes me happy and brings back so many memories—from my mom’s taco Tuesdays to our wedding in Mexico. The best is a fish taco with a little bit of crispness on the outside of the fish. It’s also the ideal thing to make when friends come over and want to help out in the kitchen. Tacos are great to feed a crowd because they are easy to make, and people can build their own to their tastes, which means you can easily offer vegetarian options too

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Step 1

Avocado Mash Put the avocado, lime juice, olive oil, scallions, cilantro, salt, and pepper to taste in a medium bowl and mash the avocado until smooth and all of the ingredients are combined. Place in the fridge until you’re ready to serve.

Step 2

Fish Preheat the oven to 400°F. Put the egg in a shallow bowl. Mix together the almond, cornmeal, chili powder, garlic powder, salt, and pepper to taste in another shallow bowl.

Step 3

Line a baking sheet with parchment. Cut the fish into 4-inch-long and 2-inch-wide pieces.

Step 4

Dip the fish pieces, one at a time, into the egg and then into the almond mixture, making sure each piece is evenly coated. Place them on the baking sheet and drizzle with olive oil.

Step 5

When all of the fish pieces have been coated, bake in the oven for 15 minutes. Transfer to a serving plate.

Step 6

To assemble, place a piece or two of fish onto a tortilla, and top with a couple of pickled chilies and some avocado mash.

Step 7

Repeat with the remaining ingredients.