Panko Crusted Fish Tacos

1. 1

   Heat up the oil in a nonstick skillet.

2. 2

   Using 3 separate dishes, add panko with a dash of cumin and salt to one; whisk eggs and chipotle puree (see note below) in the second; mix flour, salt, cumin and pepper in the third.

3. 3

   Cut talapia fillets into approximately 2-inch chunks.

4. 4

   Coat with flour mixture, dip into egg, letting excess drain, then coat in panko crumbs.

5. 5

   Place on a plate until you have several ready.

6. 6

   Place fish into hot oil, making sure not to overcrowd, and cook 2-3 minutes on each side, or until they have browned nicely and flake easily.

7. 7

   Remove from the skillet onto a plate lined with 2 paper towels.

8. 8

   Serve on warmed corn tortillas with toppings of your choice.

9. 9

   I strongly suggest slaw/cabbage, some type of creamy chipotle sauce and a squirt of lime juice.

10. 10

    Note: Chipotle puree is simply a can of chipotle peppers in adobo sauce pureed in a food processor or blender.

* Per serving · 4 servings · Values may vary.

No additional tips available.