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Pistachio-Crusted Fish Tacos Recipe

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4.1 from 30 reviews

These Pistachio-Crusted Fish Tacos feature tender wild-caught cod filets coated in a crunchy, flavorful pistachio and spice crust, pan-fried to golden perfection. Paired with creamy homemade guacamole, fresh shredded cabbage, and cilantro in soft corn or grain-free tortillas, these tacos offer a delicious and vibrant twist on a classic favorite. Perfect for a quick, healthy, and impressive meal ready in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 2 servings (4 tacos)

Ingredients

Guacamole

  • 2 avocados (cubed)
  • 1/2 cup red onion (diced)
  • 1/4 cup fresh cilantro leaves (chopped)
  • 1 lime (juiced, plus more as needed)
  • 1/2 tsp sea salt
  • Fresh ground black pepper (to taste)

Pistachio-Crusted Fish

  • 1/2 cup shelled, unsalted pistachios
  • 1 tbsp ground flaxseed
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 (8-ounce) wild-caught cod filets, cut in half (thawed, if frozen)
  • 3 tbsp avocado oil (plus more, if needed)

To Serve

  • 4 corn or grain-free tortillas, warmed
  • Shredded purple cabbage
  • Fresh cilantro (chopped)
  • Lime wedges

Instructions

  1. Prepare the guacamole: In a medium bowl, combine cubed avocados, diced red onion, chopped cilantro, lime juice, sea salt, and black pepper. Mash with a fork until you reach your preferred consistency. Taste and adjust seasoning with additional lime juice, salt, or pepper as needed. Set aside.
  2. Make the pistachio coating: Place the pistachios in a food processor and pulse 2-3 times until you get a mix of chunky and finely ground pieces. Transfer to a deep bowl and stir in ground flaxseed, paprika, chili powder, garlic powder, and sea salt. Mix thoroughly and set aside.
  3. Prepare the fish: In another deep bowl, whisk the egg until smooth. Dip each cod piece into the egg wash, coating it completely, then press into the pistachio mixture to cover all sides evenly. Place coated fish on a plate and repeat with remaining pieces.
  4. Cook the fish: Heat avocado oil in a medium skillet over medium heat. In batches if necessary, add the coated fish and cook for 4 to 5 minutes per side, until the crust is golden brown and the fish flakes easily with a fork inside.
  5. Assemble the tacos: Warm the tortillas and place one filet or flaked portions of cooked fish onto each. Top with a generous amount of guacamole, shredded purple cabbage, and chopped cilantro. Serve with lime wedges on the side for extra bright flavor.

Notes

  • You can substitute cod with other white fish like tilapia or haddock if preferred.
  • Adjust the chili powder amount to your spice preference or omit for a milder flavor.
  • If you do not have a food processor, finely chop pistachios by hand.
  • Use grain-free tortillas to keep this recipe gluten-free.
  • To save time, prepare the guacamole in advance and refrigerate.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/pistachio-crusted-fish-tacos-recipe/