Crispy Fish Tacos with Avocado Salsa

local_grocery_store Ingredients

• 1 lb firm white fish fillets, cut into strips
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 cup cornmeal
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1/4 cup milk
• 1/4 cup vegetable oil
• 8 small flour tortillas
• 1 avocado, diced
• 1/2 red onion, diced
• 1/2 jalapeno pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

restaurant_menu Method

1. 1.In a shallow dish, mix together the flour, panko breadcrumbs, cornmeal, chili powder, garlic powder, salt, and black pepper.
2. 2.In another shallow dish, whisk together the egg and milk.
3. 3.Dip each fish strip into the egg mixture and then coat it in the breadcrumb mixture.
4. 4.Heat the vegetable oil in a large skillet over medium-high heat.
5. 5.Add the fish strips to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.To make the avocado salsa, mix together the diced avocado, red onion, jalapeno pepper, cilantro, and a squeeze of lime juice.
7. 7.To assemble the tacos, place a fish strip in the center of each tortilla and top with a spoonful of avocado salsa. Serve with lime wedges on the side.

lightbulb_outline Tips

• chevron_rightUse any firm white fish fillet such as tilapia, cod, or halibut.
• chevron_rightMake sure the oil is hot before adding the fish strips to the skillet to ensure a crispy coating.
• chevron_rightIf you don't have panko breadcrumbs, you can use regular breadcrumbs instead.
• chevron_rightTo make the tacos gluten-free, use corn tortillas instead of flour tortillas.