Friday, March 14, 2014

Fish tacos

Fish tacos. These are such a nice weeknight meal. I'm so glad I could add this recipe to my repertoire.

I used multiple recipes to make this into one. One thing I will miss about living in Emerald Isle, NC is the fresh fish and awesome fish tacos you could get!

2-3 lbs fresh white, mild fish such as  grouper, mahi mahi, or tilapia
1 C flour
1 C panko bread crumbs
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
veggie oil (enough to fill pan 1/4'')
soft tortillas

Make coleslaw and refrigerate. It tastes best after a few hours.

Warm tortillas tightly wrapped in foil in an oven for about 10 minutes.

In shallow long dish combine flour, salt, paprika, chili powder, garlic powder and bread crumbs; mix well with a whisk or fork.

Heat oil in large non-stick skillet (about ¼ inch deep) over medium-high heat

Coat fish, one at a time, in the flour mixture before transferring to hot oil to cook until golden brown on both sides, approximately 4 minutes each side
Transfer cooked fish to a paper towel-lined plate to cool.
Build tacos by adding fish, cheese of your choice, and coleslaw.


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