15 minutes
Cook Time
5 minutes
Cooking Level


  • 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


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.

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