Thursday, May 23, 2013

Week 22 Recipe: Crispy Fish Tacos

You all know how much my hubby loves his fish tacos and this week's recipe actually comes from him!  Crispy fish tacos with spicy chili sauce.

1 pound of a firm white fish (mahi or tilapia work great)
1 egg beaten
1/2 cup of panko bread crumbs
corn tortillas

Heat enough oil to cover the bottom of your pan to medium heat.  
Cut your fish into pieces approximately 1" by 3"
Season with salt to taste
Run your fish through the beaten egg and then dredge through the panko bread crumbs.
Fry your fish for about three minutes per side and drain on paper towels.

Chili sauce recipe:
1/4 cup of light mayo
1/4 cup of light sour cream
Juice of 1/2 of lime
2 chipotle peppers in adobo sauce minced (you can find these in the Mexican food aisle of your market)

combine all ingredients.

While your fish is draining warm your tortillas in a dry skillet.

Load your warmed tortillas with cheese, lettuce, avocado, and some chili sauce.  Don't forget to add the fish!  Enjoy.

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