Wednesday, January 13, 2010

Fish Tacos

I discovered that my family loved this recipe when I had some leftover fish and whipped up this meal. Emily, my picky-eater, likes the tacos with just the fish & cheese. To get the kids involved they can help bread the fish and assemble the tacos. The fish can be either baked or fried in vegetable oil depending how healthy you want to be that day. We like to top these fish tacos with a salsa & sour cream mixture but any type of salsa, especially a mango salsa is delicious. A great side dish is cornbread or mexican rice.

Fish Tacos
1 lb. white fish such as basa or cod
8 corn tortillas
1 cup shredded cheddar cheese
3/4 cup flour
3 eggs, whisked
1 cup bread crumbs
salt & pepper
1 cup shredded lettuce
1/4 cup diced red onion
1/2 cup diced tomatoes

Preheat oven to 350 degrees. Cut fish fillets into 1 inch cubes. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dredge the fish in flour seasoned with salt and pepper, then egg, then bread crumbs. Place the fish in flat layer on a baking dish coated with cooking spray. Bake for about 15 minutes or until lightly golden brown.
In the meantime, warm a large skillet over medium heat. Place two corn tortillas in at a time and place a handful of shredded cheese on each tortilla. Allow tortilla to warm up and the cheese to melt. Once the fish is done, add it to the warmed tortillas and top with lettuce, onion, and tomatoes. Add any salsa of your choice to the top too.
Serves 4.

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