Fish Tacos

My version of the fish taco is so good.  The fish is baked not deep fried.

Serves: 2

Shopping List

2 Large pieces of cod, flounder, tilapia, or any white fish cut into long pieces. 

1 Cup of panko breadcrumbs

2 Eggs beaten

½ Teaspoon of salt and pepper

Pinch of red pepper flakes (optional)

2 Tablespoons of parsley or cilantro

½ Lime, squeezed

Cooking spray

4 tortillas

1 Bag of broccoli cabbage slaw

1 Avocado, peeled and mashed

Cooking Utensils

Small bowl

Wire Rack over Baking sheet and 2 shallow dishes for dredging

Cooking Method

Preheat oven to 375 degrees.

In a bowl mash avocado with a fork; add a pinch of sea salt and a generous squeeze of lime.  Mix then set aside.  

Place a wire rack over a baking sheet and spray with nonstick cooking spray.

Place egg and panko in 2 separate shallow dishes; add salt and pepper.

Add red pepper flakes and parsley or cilantro to panko.

Dredge fish in egg then panko – placed on sprayed wire rack.

Spray top of fish with nonstick cooking spray and bake for 17 to 20 minutes until golden. 

Wrap tortillas in aluminum foil and place in oven to warm

Remove fish and tortillas from oven promptly

Spread avocado mash on warm tortilla; then top with fish and broccoli cabbage slaw.  Squeeze lime over slaw and a sprinkle of sea salt (optional)