Panko Crusted Tilapia Fish Tacos
Taco Tuesday is here, actually it could be taco everyday as far I’m concerned, and maybe Saturday everyday of the year, are you OK with that? I do love tacos, they’re like edible plates that hold all your yummy ingredients. I like to keep them simple too, so I can really pick up each individual flavor on their own. The crunch of the cabbage, the bite of the onion, the freshness of the cilantro, the crispy panko texture flavored in chipotle and chile seasoning, topped with a crown of fresh spicy zesty salsa. Obviously, you could use other fishes, I had Tilapia, so that’s what I went with and it was Muy Bueno! You can definitely make this dish during the weeknight, very easy and pretty healthy, it’s obviously EJlicious! Thank you so much for reading and I hope you have a great Taco Tuesday.
- Four tilapia filets
- 1/2 cup of flour – season with salt and pepper
- 1 egg
- 1/2 cup of milk
- 1/2 cup of panko
- Seasonings (Smoked Paprika, Chile Powder, Adobo Chille Powder) for the panko. You can use whatever you have, these are just the ones I like to use to enhance the flavors of the fish.
- 3 tablespoons of canola Oil
- Small corn tortillas
- 1 Onion
- Dip one fish at a time into a prepared dish containing the flour, then dip into another dish with the egg and milk mixture, then dip into another dish with the seasoned panko.
- Working in batches place fish into oiled pan at medium high heat and flip after about 5 minutes or once browned.
- Once fish is all cooked, slice into small strips to fit your taco shells. Slice cabbage into shreds, dice the onion and chop up the cilantro. Place in taco in whatever combination you desire.