Preparation
15 minutes
Cook Time
5 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1 dry pint Pure Flavor® Juno® Bites Grape Tomatoes
- 1 lb white fish fillets
- 8 whole wheat or corn tortillas
- ¼ purple cabbage, shredded
- 2 eggs
- 1 cup panko breadcrumbs
- 1 lime
- 4 tbsp olive oil
- 3 tbsp cilantro
- Aioli dressing to desired taste
Directions
Step 1
Slice tomatoes into quarters and chop up cabbage and cilantro.
Step 2
Heat oil in a skillet over medium- high heat. While oil is heating, place breadcrumbs on a plate. In a bowl, beat eggs with a fork. Dip fish in egg and then coat with breadcrumbs. Place in hot pan and cook each side about 3 minutes. Sliced after cooled.
Step 3
Warm corn tortillas in hot, dry griddle or cast-iron pan for 15-20 seconds per side.
Step 4
Assemble tacos fish first with a squeeze of fresh lime, then aioli dressing, cabbage, tomatoes and cilantro.
Read Reviews
Write a Review
Post Tags
Cinco de Mayo Dinner Entrée Family Fast Fish Fresh Fresh Tomato Recipes Grape Tomatoes Healthy Healthy Snacking Hearty Juno Bites Lunch Meal Mexican Recipes Taco Recipes Taco Tuesday Tacos Tomato Recipes Tomatoes