Hear us out: we love a good taco, but we don't love the mess that comes with it. When the salsa and crema leak out, it makes us very sad. That's why we like to make a fish taco with our leak-proof pitas! All those juices and little morsels of flavor aren't going anywhere except your mouth.
1 lb. firm white fish (tilapia, cod, or halibut)
1/2 cup all-purpose flour
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. garlic powder
Salt and pepper
1/4 cup vegetable oil
4 Angel bakeries pitas
1 ripe avocado, sliced
1/2 cup pickled red onions
1-2 hot peppers, thinly sliced
1/4 cup chopped fresh cilantro
Lime wedges, for serving
Preheat the oven to 350°F. Rinse the fish under cold water and pat it dry with paper towels.
In a shallow dish, mix together the flour, chili powder, cumin, garlic powder, salt, and pepper.
Dredge each piece of fish in the flour mixture, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the fish and cook for 2-3 minutes on each side until golden brown and crispy.
Remove the fish from the skillet and transfer it to a baking sheet. Place it in the oven to keep warm while you prepare the toppings.
In the same skillet, lightly toast the pitas for 1-2 minutes on each side until they are warm and slightly charred.
To assemble the tacos, place a few pieces of fish in each pita, followed by a few slices of avocado, a spoonful of pickled red onions, a few slices of hot pepper, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Enjoy your delicious and healthy fish pita tacos with avocado, pickled red onions, hot peppers, and cilantro!