These crispy, melty fish quesadillas take less than 30 minutes to make, so they’re a great option for a family-friendly weeknight meal. Breaded strips of Pacific cod become a dynamic, crunchy protein for the quesadillas. The accompanying fillings — shredded cheese, pico de gallo, and black beans — are likely familiar, comforting additions to the mix. If you have kids in the kitchen, invite them to help with breading the fish and building the quesadillas while they’re coming together in the skillet.
Ingredients and substitutions:
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Cheese: Any variety of shredded cheese would work well in these quesadillas. Sliced cheese can be substituted, if that’s what you have in your kitchen. Consider using a melty, vegan cheese for a dairy-free option. Cheese will help to hold the fillings of the quesadilla in place, but you may also omit the cheese.
- Spices: You’ll use a mix of spices to add flavor to the breadcrumbs for dredging the fish, including chili powder, onion powder, and garlic powder. Cayenne powder is an optional addition, for those of you who like a little spice. If your pantry is missing any of the spices, they can simply be omitted.
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Sour cream: You’ll mix together a simple crema from sour cream, lime juice, and cilantro. Greek yogurt (either full-fat or non-fat) can be substituted. Consider using a non-dairy version if desired.
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Pico de gallo: A fresh pico de gallo, whether store-bought or homemade, adds color and juiciness to the fish quesadillas. Salsa can be substituted for a little more spice.
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Pacific cod: A mild, firm, and flaky variety of white fish like Pacific cod is a good protein option for this quesadilla. Other species, like Pacific halibut, lingcod, or yelloweye rockfish can be substituted instead.
