These crunchy fish tacos are a family favorite. You'll be amazed by quickly they are to make, and kids will think these are better than fish sticks! Enjoy with a healthy, tangy slaw. For a video demo of this cooking technique, click here.
Ingredients
Metric
Servings:
4
Panko-Crusted Fish Tacos:
Tilapia - 1.5 lbs, sliced
Egg - 1, whisked
Paprika - 1 tsp + 1 Tbsp
Panko breadcrumbs - 1 cup
((find in the ethnic aisle))
Whisk egg with 1 tsp. (5 ml) paprika and a pinch of kosher salt. Pour over fish and toss thoroughly
Combine panko, 1 tbs. (15 ml) paprika, 1/2 tbs. (7 ml) cumin, 1/2 tsp. (2.5 ml) kosher salt in a Ziploc bag that can hold the fish. Place fish in the bag and shake around until the panko is distributed.
Spray a sheet pan with some cooking oil. Spread fish out onto sheet pan in 1 even layer, and then spray with some more cooking oil. Bake for 12 to 15 minutes, until panko is golden brown. Slice avocado and lime into segments while fish bakes
Warm tortillas according to package instructions. Fill warmed tortillas with your fish, cabbage slaw, avocados, and cream. Enjoy with a fresh squeeze of lime juice
The slaw and fish need extra salt, but it was good. Husband and middle child loved it. I really enjoyed it, but it needs some more stronger flavors next time.