This recipe, one of a series it would appear that utilize the Japanese breadcrumb Panko I still have in my pantry, I stole from several internet sites, and then changed as we went along, hence NO Italics. And it WAS very yummy for a hot July night:
Prep: 20 minutes
Cook: 10 minutes
Yield: 4 servings
2 cups panko breadcrumbs
11/2 lb white fish fillets, cut into thin strips (mahi mahi, tilapia, orange roughy or sea bass)
1/4 cup vegetable oil
6-8 corn tortillas (double wrap if you like)
1 cup shredded cabbage or lettuce
¼ cup milk
1 med sized jar of Salsa
1 cup Sour Cream
Mexican Rice (have in pantry)
Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.
Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork. (Next time we will bake. The oil, a very ligh extra virgin olive oil, weighed down the tilapia.)
Warm tortillas in microwave 30 seconds. Assemble with fish, sauce if desired and lettuce. Top with avocado and salsa, if desired.