Ingredients: Fish Tacos 1 lb Red Snapper 1 cup Flour 1 Egg 1 cup Panko Bread Crumbs 1 tsp Black Pepper 1/4 tsp Chipotle 1 tsp Dried Cilantro 1 tsp Garlic Powder 1 tsp Lime Zest 4 Tortillas Slaw
1 bag Fresh Express Coleslaw 1 tsp Lime Zest 1/2 a Lime Juiced 1 Garlic Minced 1/8 tsp Chipotle 1 Tbsp Cilantro 1/4 tsp Fish Sauce
MMM Red Snapper! Slice the fish in equal parts that will fit in your tortilla.
Place the panko bread crumbs in a bowl and add black pepper.
Add garlic powder.
Add lime zest.
Batter your fish using the 3 step breading process:
- Pat fish dry and toss in flour
- Coat with egg
- Roll in panko breadcrumbs
Place fish in an oiled pan (I used white truffle oil) and cook for 15 minutes at 350 degrees or until fish is done.
For the slaw I used pre-packaged coleslaw.
Add the lime zest.
Squeeze the lime juice.
Add the garlic.
Add the chipotle.
Add the cilantro. I prefer the stems and the leaves.
Add the fish sauce. You can find fish sauce in the Asian aisle of a good grocery store or an Asian market. Fish sauce is salty (made from anchovies) therefore this coleslaw needs no additional salt for flavor.
I warmed up my tortillas before stuffing them with the breaded fish.
Top it with slaw.
Served with sour cream and salsa verde.
Golden, Sweet, and Informative