What's For Dinner? "Fish Tacos"

Today's recipe for Fish Tacos is courtesy of MovieRecipes.net from Chef John Christenson:


1 Pound of White Flakey Fish (Sea Bass, Cod, Tilapia)
3 Whole Eggs
1 Tablespoon water
1 Cup Bread Crumbs
1 Cup AP flour
2 Tablespoons Seasoned Salt
4 Tablespoons (1/4 Cup) chopped cilantro
¼ cup finely chopped Red Onion
1 Avocado, cut into small cubes
2 Tomatoes cut into small cubes
1 Jalapeno, de-seeded, finely chopped
Green or Red Cabbage, finely shredded
3 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
1 Package Corn or Flour Tortillas, Small
1 Quart Canola oil


1. Prepare the fish by slicing it into thin strips, about 2 inches thick. In three separate bowls have the 3 eggs and water whisked together, the bread crumbs and the flour with seasoning salt. This is what’s called a breading station. Dredge the fish in the flour, dip into the egg mixture, then into the bread crumbs. Continue until all pieces of fish are used. Wrap and let rest in the refrigerator.

2. For the Avocado Salsa, mix the Tomatoes, Red Onion, 3 Tablespoons of Cilantro, Jalapeno and 2 Tablespoons Lemon juice in a bowl. Fold in the Avocado, season with salt and pepper and let marinate, covered in the refrigerator.

3. In a large sauce pot slowly heat the Quart of Canola Oil to 350 degrees. Carefully lay in the pieces of breaded fish, about 4 to 6 at a time to ensure the oil does not boil over, or lose too much heat.

4. Steam the Tortilla’s in the microwave, wrapped in a damp paper towel, till soft and warm. Dress the shredded Cabbage with the remaining lemon juice and Cilantro, adding salt and pepper to taste. Make a bed for the fish on the tortilla, add the fish and top with the Avocado Salsa. Serve either on a large platter or make personal by serving your friends.

*If you want a lesser calorie fish taco, head HERE for a Baked Fish Tacos recipe. 

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