BEST Easy Fish Tacos & Slaw
the BEST Easy Fish Tacos & Slaw. crispy bread crumbs, tender flaky fish, refreshing coleslaw tucked in a golden tortilla and topped with tartar sauce. YES. #fishtacos #tacos #tacotuesday #cincodemayo
Servings: 2 servings
- 1 lb tilapia fillets
- ¾ cup whole wheat panko bread crumbs
- 1 tablespoon all seasoned salt
- 2 teaspoon olive oil
- 3 teaspoon lemon
- 2 garlic cloves, minced
- 6 flour or corn tortillas
- tartar sauce
- 3 tablespoon olive oil
- 2 tablespoon rice wine vinegar
- 1 clove garlic, minced (OR ½ teaspoon of garlic powder)
- 1 cup precut coleslaw mix (I use *Mann's Broccoli Cole Slaw -The Original)
Preheat oven to 375°F and line baking sheet
Pat fillets to dry them off a bit and in a separate small bowl stir together olive oil, lemon juice and minced garlic. Brush and generously glaze the fillets with mixture.
Lightly season with season salt evenly across the fillets.
Set up shallow bowl or plate with bread crumbs. Press fish fillets into bread crumbs until they're fully coated.
Place breaded fillets on a lined baking sheet and bake them for 15 minutes. After 15 minutes turn your oven broiler on high and broil them for 2 minutes.
Heating the Tortillas (2 ways):
CRISPY FRIED TORTILLAS: Coat a large skillet with vegetable oil over high heat. Give enough time for oil to heat up and get hot. Add tortillas to skillet and cook to desired golden brown. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
TOASTED TORTILLAS LIGHTENED UP: Add tortillas to a large skillet over high heat to begin toasting them. Cook until golden brown, and place on a taco rack or upside down muffin tin. Position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
*If you don't have coleslaw mix, but have these vegetables on hand make your own coleslaw using this recipe!
Grate and combine:
- ½ large carrot, grated
- ½ large broccoli tree thinly chopped
- ¼ head red cabbage, thinly chopped