When I first heard of fish tacos they didn’t sound too appetizing to me, but that has changed since trying them. They are prepared so many ways. This is one way I prepare the fish, plus a salsa that I love. So simple, healthy, and delicious. Enjoy!
Tomato & Avocado Salsa
1 large tomato, diced
1/4 C. diced red onion
1/2 jalapeno, minced
2-3 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 avocado, diced
1/4 C. chopped fresh cilantro (or parsley)
Pinch of cayenne, if desired
Fish Tacos
1/4 C. flour
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. celery salt
1/4 tsp. paprika
1 egg
dash of hot sauce
1/2 C. panko bread crumbs
2 medium tilapia fillets
2 tsp. canola oil
To prepare salsa, combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in medium bowl. Stir in avocado and cilantro. Add cayenne if you are using.
To prepare tacos, combine flour and spices on one plate, combine egg and hot sauce on another, and panko bread crumbs on a third. Dredge fish with the flour, then with the egg, and then the bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Yields: 2 servings, 2 tacos & about 3/4 cup salsa each
