Fish Tacos

Jack loves fish and seafood almost as much as I do - he cheered when I told him what we were having for dinner tonight. These fish tacos are a healthier version of the ones you get in a restaurant, since they are not deep fried. I ate them with traditional soft corn, and Jack liked hard shell corn tortillas. I tried his, and I think they made the tacos taste a bit more like restaurant ones because they are crunchy and fried.

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The toppings for these tacos came from Sara's Secrets, a cookbook I really like.

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1 lb. tilapia

1 egg, beaten

1/2 cup flour

salt and pepper

1 cup panko bread crumbs (Kikkoman is a common brand)

1-2 T. butter, melted

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2/3 cup mayonnaise

1/3 cup sour cream or plain yogurt

2 chipotle peppers, diced

1 T. adobo sauce (from the chipotle can)

2 T. lime juice

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2 cups shredded cabbage

1/4 t. salt

2 T. unseasoned rice vinegar

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1 avocado - diced

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Tortillas - soft or crunchy corn recommended

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Combine flour with 1/2 t. salt and 1/4 t. pepper. Dip fish into flour, coating lightly. Dip into egg, and finish with panko breadcrumbs on both sides. Place on a baking dish and drizzle fish with melted butter. Bake at 400 degrees for 30 minutes or until fish flakes easily with a fork.

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Combine sauce ingredients (mayo through lime juice). Chill until time to serve.

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Just before fish is finished cooking, toss cabbage with salt and rice vinegar.

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When fish is cooked, cut into chunks. Serve at the table with tortillas, sauce, cabbage, and avocado.