- 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
Slice tomatoes into quarters and chop up cabbage and cilantro.
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.
Warm corn tortillas in hot, dry griddle or cast-iron pan for 15-20 seconds per side.
Assemble tacos fish first with a squeeze of fresh lime, then aioli dressing, cabbage, tomatoes and cilantro.