Fish Tacos

This is a pretty straightforward recipe. I chose an avocado salad over a slaw topper because I think avocado adds a nice touch without overpowering the taste of the fish itself. In the future, I might experiment with some different slaws, but for now I'm happy with the way this recipe turned out.

Now, I ate my fish tacos on homemade gorditas, a recipe I will post if anyone is interested, but my husband ate his on store-bought corn tortillas and was just as happy. I'll let you decide what you want to wrap your fish in, and if enough people are interested in homemade gorditas, then I'll post that recipe as well.

Ingredients:

• 2-4 tilapia filets (thawed)
• 1 egg
• 1/2 cup broken tortilla chip peices
• 1/4 cup flour
• 1/2 tbs chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1-2 cups vegetable oil
• 1 avocado
• 1 tomato
• 1 small onion
• 1 tbs lime juice
• tortillas (homemade or store-bought)

Directions:

1. Mix your tortilla-chip pieces, flour, and spices and spread them out over a large plate.

2. Beat your egg in a bowl and set it aside.

3. Fill the bottom of a frying pan about an inch thick with oil. Turn the stove up to medium-high heat.

4. Once the oil is up to heat (it should sizzle when you flick a drop of water into it), take your fish fillets and dunk them one-at-a-time into the egg mixture, the bread mixture, and the hot oil.

5. When you are coating the fillets in the flour mixture, it's easier to lay one side directly over the top of the crumbs, then cover the exposed sides with the excess crumbs surrounding it. Press the flour mixture firmly into each side of the filet and lightly shake off any excess before gently placing each on in the oil. Depending on the size of your pan, you may be able to fit up to three fillets in the oil at a time, but I usually stick with one or two just to be safe.

6. After the fillets have cooked for about 6 minutes (or until the color is a deep golden brown) on each side, then transfer them to a paper-towel-covered plate to cool and absorb the dripping grease.

7. While your fillets cool, go ahead and cube your avocado, tomato and onions. Mix them together and sprinkle the lime juice, as well as some salt and pepper on top.

8. Heat up some of your favorite tortillas, then top them with the fried fish and the avocado salad.

Enjoy!

Find more of my recipes, including Borracho Beans and Sweet Chili Carrots (sides I would pair with this recipe) here: http://ift.tt/26L5UHI

bon appetit