Fish Tacos

I love fish tacos so I thought I’d share how we make them at home. They’re so easy to make I don’t even follow a real recipe with measurements.

For the tacos, tilapia works great – we like to use a white fish that isn’t too flaky since we don’t deep fry (the deep fry makes a batter to hold the fish hold together).

Coat your tilapia in egg wash, then lightly coat with panko bread crumbs that you’ve seasoned with salt and pepper. Transfer fish to a baking sheet and bake at 400 degrees for about 8 minutes or until the fish is still moist but cooked through, with the bread crumbs browned a little.

For the sauce, we use a mixture of mayo (Hellman’s Light, to be specific) combined with cumen, chili powder, s&p, and a squeeze of lime. We mix that with a little corn, minced red onion, and chopped red pepper.

Serve in a tortilla with a little cabbage and your favorite toppings! I like mine with sliced avocado, my husband likes to add heat from spicy salsa.


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