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
Ingredients
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
1 Avocado
2 eggs
¼ cup milk
Sauce:
1 med sized jar of Salsa
1 cup Sour Cream
Sides:
Mexican Rice (have in pantry)
Refried Beans
Preparation
Combine egg and milk in a shallow dish. Combine panko on another plate.
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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.
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Top with avocado and salsa, if desired.
