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Crunchy Fish Tacos

Servings: 2 hungry people

Ingredients

  • 1 lb tilapia filets
  • 1/2 cup panko breadcrumbs
  • olive oil
  • salt
  • ¼ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper or more if you like it spicy!
  • 1 tsp chili powder
  • 1 avocado sliced
  • 1 + ½ cups shredded red cabbage
  • Half a medium white onion diced and soaked in ice water for 30 minutes (this will draw out some of the onion’s bite)
  • 1 lime cut into wedges
  • 1 jalapeno sliced
  • ⅓ cup chopped cilantro
  • sour cream for serving
  • hot sauce for serving
  • 8 corn tortillas warmed for serving

Instructions

  • Heat the broiler with the rack in the center position. On rimmed a baking sheet, combine the panko breadcrumbs, 1 tbsp olive oil, 1/2 tsp salt, oregano, and garlic powder and toss to combine. Spread in an even layer and broil until golden, about 2-3 minutes. (Watch closely, it can burn quickly!) Remove the panko from the oven and set aside. Keep the broiler on.
  • On separate rimmed baking sheet, pour 1 tbsp of olive oil over the tilapia filets, and use your hands to coat the surface of the fish completely. Season with ½ tsp salt, cayenne, and chili powder. Broil 8-12 minutes, or until fish is opaque throughout. (Your filets may pop and hiss a bit toward the end of cooking, but that is normal!)
  • Remove the fish from the oven and transfer to a cutting board. Cut the fish into bite-sized pieces, and serve with the avocado, red cabbage, onion, lime, jalapeno, cilantro, sour cream, hot sauce, tortillas, and prepared panko.